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Crockpot Curry Chicken Meatballs

Crockpot Curry Chicken Meatballs is the perfect cozy and healthy meal full of vegetables, spices, and protein. 

Crockpot dinners are the best! Sometimes there is no better feeling than dinner being ready for you.  As the weather is getting cooler, you will want this curry waiting for you at the end of a long cold day. It is easy, delicious, and doesn’t take much prep time at all.

What ingredients do I need to make these Curry Meatballs?

Chicken Meatballs

  • Ground Chicken
  • Bread Crumbs (can sub for almond flour if you are making this gluten-free)
  • Shallot
  • Green Onions
  • Ginger
  • Garlic
  • Egg
  • Curry Powder 
  • Salt
  • Pepper

Curry

  • Sweet Potato
  • Carrots
  • Sweet Onion
  • Pepper
  • Bok Choy
  • Chicken Broth
  • Thai Red Curry Sauce or Paste
  • Coconut Milk
  • Coconut Aminos
  • Curry Powder

Additional Ingredients 

Pairs Nicely With

  • Rice
  • Cauliflower Rice
  • Rice Noodles

Recommended Toppings

  • Crushed Peanuts
  • Sriracha
  • Lime
  • Green Onions
  • Red Pepper Flakes

Kitchenware used to make Curry Chicken Meatballs

You will need a crockpot, baking sheet, aluminum foil, large mixing bowl, and stirring utensils to make this recipe. 

You will also need a few measuring cups: 1 cup, 1/2 cup, 1 tsp, 1/2 tsp, and 1 tbsp.  

How do I make this curry?

Begin by making the meatballs—Preheat the oven to 350F. Line a baking sheet with aluminum foil and spray with nonstick spray. After that, in a mixing bowl, add ground chicken, minced shallot and garlic, grated ginger, breadcrumbs, egg, curry powder, salt, and pepper. Using your hands, mix everything. Once combined, roll the mixture into individual balls. Each ball should consist of about 3 tablespoons of the mixture. Place the meatballs on the baking sheet and bake for 15 minutes.

While the meatballs are cooking, prepare the curry.

Begin by peeling and dicing the sweet potato, carrots, and pepper and cutting the bok choy in half.  After that, add diced sweet potato, carrots, pepper, and halved bok choy to the crockpot.  Pour in chicken broth, coconut milk, and Thai red curry sauce or paste. Mix everything together.

When the meatballs are done, add them to the crockpot. Mix everything together—cover and cook on high for 3-4 hours. 

Pair this curry with rice, cauliflower rice, or rice noodles.  Top it off with fresh-squeezed lime juice, crushed peanuts, a drizzle of sriracha, and red pepper flakes if you want it to have a kick!

Enjoy!

 

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Print Recipe

Crockpot Thai Coconut Curry Chicken Meatballs

Equipment

  • Crockpot

Ingredients

Meatballs

  • 1 lb ground chicken
  • 1 egg
  • 2 green onions finely chopped, plus more for serving
  • ½ cup breadcrumbs
  • 1 shallpot minced
  • 1 tsp ginger minced
  • ½ tsp garlic minced
  • ½ tsp curry powder
  • 1 tsp salt
  • 1 tsp pepper

Curry

  • 5 large carrots peeled and diced
  • 1 large sweet potato peeled and diced
  • 1 sweet onion diced
  • 1 red pepper diced
  • 2 bol choy
  • 3 cups chicken broth
  • 1 can coconut milk 14 oz can
  • 1 cup red Thai curry sauce or ¼ cup red Thai curry paste
  • 1 tbsp curry powder
  • 1 tsp salt
  • 1 tsp pepper

Additional Ingredients

  • rice, cauliflower rice, or rice noddle cooked according to package

Optional Toppings

  • 1 lime for lime juice
  • ¼ cup crushed peanuts
  • 1 tbsp sriracha
  • 1 tsp red pepper flakes

Instructions

  • Meatballs
  • Preheat the oven to 350F.
  • Line a baking sheet with aluminum foil and spray with nonstick spray.
  • After that, in a mixing bowl, add ground chicken, minced shallot and garlic, grated ginger, breadcrumbs, egg, curry powder, salt, and pepper.
  • Using your hands, mix everything.
  • Once combined, roll the mixture into individual balls. Each ball should consist of about 3 tablespoons of the mixture.
  • Place the meatballs on the baking sheet and bake for 15 minutes.
  • While the meatballs are cooking, prepare the curry.

Curry

  • Begin by peeling and dicing the sweet potato, carrots, and pepper and cutting the bok choy in half. 
  • Pour in chicken broth, coconut milk, and Thai red curry sauce or paste.
  • Mix everything together.
  • When the meatballs are done, add them to the crockpot.
  • Mix everything together.
  • Cover and cook on high for 3-4 hours. 
  • Pair this curry with rice, cauliflower rice, or rice noodles. 
  • Top it off with fresh-squeezed lime juice, crushed peanuts, a drizzle of sriracha, and red pepper flakes if you want it to have a kick!
  • Enjoy!