Ingredients
Scale
- 1 pound ground chicken
- 1/2 cup shredded coconut (preferably unsweetened)
- 1/4 cup breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons chopped fresh cilantro (optional)
- For the sauce: 1/2 cup coconut milk, 1 tablespoon soy sauce, 1 teaspoon honey
Instructions
- Combine ground chicken, shredded coconut, breadcrumbs, egg, garlic, ginger, salt, pepper, and cilantro in a large bowl. Mix thoroughly until well blended.
- Shape the mixture into 1 to 1.5-inch meatballs and place on a parchment-lined baking sheet.
- Preheat oven to 375°F (190°C). Bake for 20-25 minutes until golden and cooked through. Alternatively, pan-fry in oil over medium heat for 8-10 minutes, turning occasionally.
- While cooking, prepare the sauce by mixing coconut milk, soy sauce, and honey in a small saucepan. Heat gently, stirring until combined and slightly thickened.
- Pour the sauce over the baked or pan-fried meatballs before serving for extra flavor and moisture.
Notes
- Serve over steamed jasmine rice or quinoa for a complete meal.
- Enjoy garnishing with additional cilantro or a squeeze of lime for an extra tropical touch.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Dinner
- Method: Baking and simmering
- Cuisine: Tropical
- Diet: Gluten-Free
Nutrition
- Serving Size: 4 meatballs
- Calories: 320 Kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg