Orange Chicken Curry Meatballs

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Orange chicken curry meatballs are an easy weeknight dinner that is packed with flavor. Chicken meatballs are tossed in a coconut curry sauce with notes of citrus. Serve the meatballs alongside rice, noodles, or cauliflower rice to complete a fun, family friendly meal.

To make this meal, you will first combine the ground chicken and spices to form meatballs. While the meatballs are baking, the veggies, spices, orange juice, and coconut cream come together to make a zesty curry sauce. You can either use fresh pressed orange juice or store-bought orange juice for this recipe.

How to Make Ahead

This recipe is great for meal prepping. You can easily make the meatballs ahead of time and freeze them uncooked. Defrost the meatballs as needed and finish the rest of the recipe. I like to make a large batch of meatballs all at once and I will use them in different recipes, including this one. The sauce could be cooked and frozen ahead of time if desired.

When you go to freeze the meatballs, I would lay them out on a baking sheet lined with parchment paper. Make sure they are not bigger than golf ball size and spread one inch apart. Once they have frozen (this usually takes 5-8 hours), put them in a freezer safe container and store for up to 1-2 months. To defrost, put them in the refrigerator overnight before baking.

What You Will Need

Chicken Meatballs

1 lb ground chicken

1 tsp salt

1 tsp pepper

1 tsp garlic powder

1 tsp onion powder

Orange Curry Sauce

1 red bell pepper thinly sliced

½ medium yellow onion thinly sliced

10 oz coconut cream or full fat coconut milk

1¼ cups orange juice

4 tbsp coconut aminos

4 tsp curry powder

2 tsp turmeric

1 tsp cumin

2 tsp ground ginger

2 cloves garlic minced

2 tsp salt

For Serving

½ cup cilantro chopped

½ lime sliced into wedges

How to Make Orange Chicken Curry Meatballs

Preheat the oven to 375°F.

In a mixing bowl, mix together the ground chicken and spices.

Form the ground chicken into meatballs and place on a greased baking sheet. Bake for 30 minutes.

While the meatballs are baking, prepare the orange curry sauce. Sauté the onion and bell pepper on medium heat until the onion is translucent and soft.

Then add the coconut milk or cream, orange juice, and coconut aminos to the skillet and stir.

Stir in the curry powder, turmeric, cumin, ground ginger, garlic, and salt. Let the sauce simmer for 5 minutes.

Once the meatballs are fully cooked, remove them from the oven and transfer them to the skillet. Pour the sauce over the meatballs and toss them around in the sauce to make sure they are evenly coated.

Serve with a squeeze of lime juice and fresh cilantro.

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