Ingredients
For the Meatballs:
- 1 pound lean ground chicken or turkey
- 1 egg
- ½ cup panko breadcrumbs, gluten free if desired
- 1 tablespoon brown sugar or coconut sugar
- ½ tablespoon red chili paste
- ⅓ cup finely diced cilantro
- ¼ cup finely diced green onion (or sub red onion)
- 3 cloves garlic, minced
- ½ tablespoon fresh grated ginger (or sub ½ teaspoon ground ginger)
- 1 teaspoon ground turmeric
- ½ teaspoon salt
- Freshly ground black pepper, to taste
For the Sauce:
- 1 tablespoon sesame oil
- 1 (15 ounce) can lite coconut milk
- ¾ cup pumpkin puree
- 2 tablespoons natural creamy peanut butter
- 1 tablespoon low sodium soy sauce (or coconut aminos)
- 1 tablespoon yellow curry powder
- 1 large carrot, sliced
- 1 red bell pepper, cut into chunks or julienned
- ½ cup frozen peas
To Garnish:
- Cilantro
- Chopped peanuts
- Scallions
Optional for Serving:
- Coconut rice
- Brown rice
- Rice noodles
- Quinoa
- Spiralized zucchini or sweet potato
Instructions
- Prepare the meatballs: In a large bowl, combine ground chicken, egg, panko breadcrumbs, brown sugar, red chili paste, cilantro, green onion, garlic, ginger, turmeric, salt, and freshly ground black pepper. Mix well with clean hands until all ingredients are evenly incorporated. Shape the mixture into 16 golf ball-sized meatballs.
- Brown the meatballs: Heat a large deep skillet over medium-high heat and add sesame oil. Place the meatballs into the skillet without overcrowding. Brown the meatballs on all sides, about 5-6 minutes total, turning carefully to ensure even cooking. You may need to brown the meatballs in batches. Once browned, transfer the meatballs to a plate and set aside.
- Make the curry sauce: Reduce the heat to medium-low and pour in the coconut milk. Add pumpkin puree, peanut butter, soy sauce, and yellow curry powder to the skillet. Whisk together until smooth and well combined.
- Cook the meatballs in sauce with carrots: Add the sliced carrots to the sauce. Return the browned meatballs to the skillet, gently submerging them in the sauce. Bring the mixture to a simmer, cover the pan, reduce heat to low, and let it simmer gently for 15-20 minutes to cook through and allow flavors to meld.
- Add bell pepper and peas: After 15 minutes, remove the lid and gently stir in the red bell pepper chunks and frozen peas. Continue simmering uncovered for 5 more minutes until the vegetables are tender but still vibrant.
- Serve and garnish: Serve the meatballs and sauce over your choice of coconut rice, brown rice, rice noodles, quinoa, or spiralized vegetables like zucchini or sweet potato. Garnish generously with chopped chopped honey-roasted peanuts, scallions, and fresh cilantro for added texture and freshness.
Notes
- You can substitute ground turkey for chicken for a leaner option.
- Use gluten free panko breadcrumbs to keep this recipe gluten free.
- If you prefer less heat, reduce the red chili paste.
- For a nut-free version, omit the peanut butter and replace with sunflower seed butter.
- Leftover meatballs and sauce can be refrigerated for up to 3 days and reheated gently on the stovetop.
- This dish pairs well with a side of steamed greens or a crisp cucumber salad for freshness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion (Southeast Asian-inspired)
- Diet: Gluten Free
