Picture this: plump, golden meatballs cradled in a velvety curry sauce, each bite bursting with the subtle sweetness of sweet potato and the warm embrace of aromatic spices. These Chicken-Sweet Potato Meatballs in Curry aren’t just dinner—they’re a hug in a bowl, the kind of meal that makes you pause mid-bite to savor the magic. And the best part? They come together in about an hour, making them perfect for those nights when you crave something extraordinary without the fuss.
Why This Recipe Works
- Nutrient-packed goodness: Lean chicken meets fiber-rich sweet potato for a meal that fuels you right.
- Meal prep hero: Whip up a double batch and stash some in the freezer for future you (trust me, future you will thank present you).
- Endlessly adaptable: Gluten-free? Dairy-free? Feeding picky eaters? This recipe bends to your needs without losing an ounce of flavor.
The Story Behind the Sauce
- Sweet potato’s magic touch: It keeps the meatballs juicy without turning them into mush—like nature’s little moisture insurance policy.
- A sauce with soul: That coconut curry base? It’s the kind of sauce you’ll want to drink with a spoon, layered with ginger, garlic, and just the right amount of kick.
- Smart timing: While the meatballs bake to golden perfection, the sauce simmers away, meaning you’re not stuck stirring endlessly at the stove.
A Love Letter to Meatballs Everywhere Meatballs are the ultimate comfort food, whether they’re Swedish, Italian, or Thai. This recipe? It’s a globe-trotting mash-up, where sweet potato’s universal appeal meets the vibrant flavors of Southeast Asia. It’s familiar yet exciting—like your favorite sweatpants with a sequin trim.
Essential Ingredients & Tools
For the Meatballs
- 1 lb (450g) ground chicken (thigh meat for extra juiciness, or breast for leaner option)
- 1 cup packed finely grated sweet potato (about 1 medium—measure after grating)
- ½ cup panko breadcrumbs (or gluten-free crumbs or ground oats)
- 1 large egg (or 1 flax egg: 1 tbsp ground flaxseed + 3 tbsp water)
- 1 tbsp minced fresh ginger (or 1 tsp ground ginger in a pinch)
- 2 cloves minced garlic (or ½ tsp garlic powder)
- 2 tbsp chopped green onion (or 1 tbsp dried chives)
- 1 tsp ground cumin
- ¾ tsp salt
- ½ tsp black pepper
For the Curry Sauce
- 1 tbsp coconut oil (or olive oil)
- 1 medium diced onion
- 1 tbsp minced ginger
- 2 cloves minced garlic
- 2–3 tbsp red curry paste (start with 2, add more for heat)
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 can (13.5 oz) full-fat coconut milk (light coconut milk works but sauce will be thinner)
- ½ cup chicken broth (or vegetable broth)
- 1 tbsp fish sauce (or tamari/soy sauce)
- 1–2 tbsp lime juice (or lemon juice)
Tools You’ll Need
- Box grater (or food processor with grating attachment)
- Rimmed baking sheet (or any oven-safe pan)
- Large skillet (10–12 inches; a Dutch oven also works)
- Instant-read thermometer (optional but helpful)
Serves: 4 | Prep: 25 min | Cook: 35 min | Total: 60 min
How to Make Chicken-Sweet Potato Meatballs in Curry
- Prep the sweet potato: Preheat oven to 400°F (200°C). Grate 1 cup packed finely grated sweet potato on the fine holes of a box grater. Squeeze shreds in a clean kitchen towel until no liquid drips out—this prevents soggy meatballs. Skipping this step = steamed, rubbery texture.
- Mix the meatballs: In a large bowl, combine 1 lb (450g) ground chicken, 1 cup packed finely grated sweet potato, ½ cup panko breadcrumbs, 1 large egg, 1 tbsp minced fresh ginger, 2 cloves minced garlic, 2 tbsp chopped green onion, 1 tsp ground cumin, ¾ tsp salt, and ½ tsp black pepper. Use hands to gently fold—overmixing makes tough meatballs. Roll into 1.5-inch balls (a cookie scoop ensures even size).
- Bake for structure: Line a baking sheet with parchment. Arrange meatballs with 1-inch gaps. Bake 18–22 min at 400°F until golden and 165°F internally. Baking first = better browning and less falling apart in sauce.
- Build sauce flavors: Heat 1 tbsp coconut oil in skillet over medium heat. Sauté 1 medium diced onion 5 min until translucent. Add 1 tbsp minced ginger and 2 cloves minced garlic; stir 1 min until fragrant (don’t brown!).
- Bloom spices: Push onions aside. Add 2–3 tbsp red curry paste, 1 tsp ground turmeric, and 1 tsp ground coriander to center. Toast 1 min, stirring—this intensifies flavors.
- Simmer sauce: Add 1 can (13.5 oz) full-fat coconut milk, ½ cup chicken broth, 1 tbsp fish sauce, and 1–2 tbsp lime juice. Scrape up browned bits. Simmer 5–10 min uncovered until slightly thickened. Taste—adjust salt/lime if needed.
- Combine gently: Add baked meatballs to sauce. Simmer 3–5 min to infuse flavors. Garnish with cilantro.
Pro Technique
- Why squeeze sweet potato? Raw sweet potato holds water like a sponge. Wringing it dry ensures meatballs bake instead of steam, giving them a tender-but-firm texture.
- Two-stage cooking = better texture Baking first creates a crust (thanks to the Maillard reaction), while simmering later rehydrates just enough. Rotate the baking sheet halfway for even browning.
- Sauce too thin? Simmer longer to reduce, or mix 1 tsp cornstarch + 1 tbsp cold water and stir in. Always re-season after thickening.
Storage & Freshness Guide
- Fridge: Store in airtight container 3–4 days. Flavors improve by day two! Reheat on stove with splash of broth.
- Freezer: Freeze (with sauce) up to 3 months. Thaw overnight in fridge.
- Reviving leftovers: Skip the microwave—reheat in covered skillet with 1-2 tbsp water over low heat. Freshen with herbs.
Perfect Pairings
Complementary Dishes
- Jasmine Rice: Absorbs sauce beautifully. Cook with a pandan leaf for floral aroma.
- Steamed bok choy: Adds crisp contrast. Drizzle with toasted sesame oil.
Drinks
- Thai Iced Tea: Sweet and creamy, with tannins to cut richness. Add dark rum for adults.
- Lemongrass-ginger sparkler: Steep lemongrass in hot water, chill, mix with soda.
Something Sweet
- Mango Sticky Rice: Tropical finish with bright acidity.
- Coconut sorbet: Clean and refreshing with lime zest.
FAQs
- Can I make this gluten-free? Yes! Use GF breadcrumbs or ground quinoa, and tamari instead of soy sauce.
- How do I adjust spice level? Start with 1 tbsp curry paste. Add more for heat or coconut milk to mellow.
- Can I use frozen sweet potato? Not recommended—too watery. Fresh ensures proper texture.
Chicken-Sweet Potato Meatballs in Curry
Recipe Controls
Try my Chicken-Sweet Potato Meatballs in Curry recipe—a comforting, one-pan meal with juicy meatballs and creamy coconut curry sauce. Ready in an hour!
Ingredients
For the Meatballs
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1 lb ground chicken (450g)
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1 cup finely grated sweet potato (packed)
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½ cup panko breadcrumbs
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1 large egg
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1 tbsp minced fresh ginger
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2 cloves minced garlic
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2 tbsp chopped green onion
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1 tsp ground cumin
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¾ tsp salt
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½ tsp black pepper
For the Curry Sauce
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1 tbsp coconut oil
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1 medium diced onion
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1 tbsp minced ginger
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2 cloves minced garlic
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2–3 tbsp red curry paste
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1 tsp ground turmeric
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1 tsp ground coriander
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1 can full-fat coconut milk (13.5 oz)
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½ cup chicken broth
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1 tbsp fish sauce
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1–2 tbsp lime juice
Instructions
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Preheat oven to 400°F (200°C). Grate sweet potato; squeeze dry in towel.01
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Mix all meatball ingredients gently. Roll into 1.5-inch balls.02
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Bake on parchment-lined sheet 18–22 min until 165°F.03
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For sauce: Sauté onion 5 min. Add ginger, garlic; cook 1 min.04
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Toast curry paste and spices 1 min. Add liquids; simmer 5–10 min.05
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Combine meatballs and sauce; simmer 3–5 min.06
