Simple Thai Chicken Zucchini Meatball Curry.

Simple Thai Chicken Zucchini Meatball Curry. Meatballs made with ground chicken, shredded zucchini, ginger, herbs, and spices. Each meatball is pan seared, then mixed with a creamy, spicy Thai red curry sauce. It’s the perfect any night of the week dinner that’s made in under 30 minutes. Serve these Thai chicken meatballs and creamy curry sauce over bowls of steamed rice. Yum!

Meatballs are something I make a lot these days. Which is kind of funny since just a couple of years ago I really hated making and photographing meatballs. They’re not the prettiest subject, you know?

But one of my oldest brother Creighton’s favorite foods is a really good meatball. It can be Italian, dressed up in an Asian sauce, or tossed with buffalo sauce. As long as they’re done well, he loves them all. He’s always asking me for meatballs!

Today I am delivering, and he was not disappointed. These crispy, saucy meatballs are delicious and check off all the yummiest boxes!

Slightly inspired by my favorite Thai Chicken Meatball Khao Soi, I created this meatball mixture with shredded zucchini. Because these are the days when we have SO MUCH zucchini on hand.

The zucchini really helps keep the chicken from drying out. So we all love that!

Plus, added veggies are always a good idea!

Details

Step 1: make the meatballs

These really aren’t fancy, but they are so flavorful. I used ground chicken, but ground pork or ground turkey could possibly be even better if you’d like to test that out. Or use a mix of chicken and pork. Next, add shredded zucchini, green onions, ginger, garlic, and a pinch of cayenne and black pepper. Then add in tamari or use soy sauce if you prefer.

Mix the meat to combine all those flavors, then scoop and roll into meatballs.

Step 2: cook the meatballs

I usually love to bake my meatballs on a baking sheet in the oven. Or sometimes I’ll make them in the crockpot. But for this recipe, we’re sticking with one pan and searing each meatball until crisp. Simply cook the meatballs in oil until each one becomes a golden color and has a nice crispy outside.

At this point, they should be smelling really delicious!!

Step 3: make the curry sauce

Now that the meatballs are crispy, make the coconut curry.

This is simply canned coconut milk mixed with Thai red curry paste. The curry paste is key as it adds the flavor and the spice! Mix the meatballs into the sauce to warm them through, then serve!

My favorite way to serve these meatballs and curry sauce is over top of rice. I then finish with fresh basil or cilantro, green onions, and a good squish of lime juice.

Simple, simple, but extra saucy and one of those dinners you’re (hopefully) going to have on repeat. Creighton happily enjoyed this dinner and is already asking me to make it again soon!

Leftovers are great stored in an airtight container in the refrigerator.

Looking for other simple recipes? Here are some favorites

20 Minute Thai Basil Beef Rolls

30 Minute Garlic Butter Chicken Pad Thai

Coconut Popcorn Chicken with Sweet Thai Chili Lime Sauce

Better Than Takeout Garlic Butter Shrimp Pad Thai

Better Than Takeout Sweet Thai Basil Chicken

Lastly, if you make this simple Thai Chicken Zucchini Meatball Curry, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!