Jump to Recipe Print RecipeAs I stood in my kitchen, the earthy scent of pumpkin filled the air, inviting a sense of warmth and comfort. This is the magic that happens when you combine Chicken Meatballs in Pumpkin Coconut Curry Sauce—perfectly tender meatballs simmered in a creamy, spiced sauce. This recipe not only turns weeknight dinners into a cozy feast but is also gluten-free and dairy-free, catering to everyone at the table. What’s even better? It’s a one-pan meal that saves you time on cleanup and allows for effortless meal prep. So, are you ready to explore the lush, vibrant flavors of this delightful dish? Dive in with me to create a culinary experience that will have everyone coming back for seconds! Why are these meatballs so special? Simplicity: With just one pan, this recipe makes cooking and cleaning a breeze, ideal for busy weeknights. Hearty Flavor: The comforting blend of pumpkin, coconut milk, and spices creates a flavor explosion that warms the soul. Versatile Ingredients: Swap out proteins or vegetables easily to suit your pantry or dietary needs. Need ideas? Try them with Honey Bbq Chicken for meal prep or Garlic Parmesan Chicken to change it up! Crowd-Pleaser: This dish pleases both kids and adults, turning any meal into a celebration. Nutritious: Packed with lean protein and seasonal vegetables, it’s a delicious way to get your nutrients in. Chicken Meatballs in Pumpkin Coconut Curry Sauce Ingredients For the Meatballs • Lean Ground Chicken or Turkey – Main protein; substitute with ground turkey for a leaner option. • Egg – Binds the meatballs; use a flax egg for a vegan alternative. • Panko Breadcrumbs – Provides structure; swap for gluten-free breadcrumbs or use coconut flour for a gluten-free option. • Brown Sugar/Coconut Sugar – Adds sweetness; maple syrup can work as a substitute. • Red Chili Paste – Infuses heat; adjust the amount based on your spice preference. • Cilantro – Adds freshness; parsley can be used as a substitute. • Green Onion – Offers a mild onion flavor; red onion is a great alternative. • Garlic – Provides aroma and flavor depth; minced or powdered garlic can be a last resort. • Fresh Grated Ginger – Contributes warmth and spice; you can use ground ginger in smaller amounts if necessary. • Ground Turmeric – Adds color and earthiness; omit if not available, no substitute necessary. • Salt & Black Pepper – Enhance overall flavors; adjust according to taste. • Sesame Oil – Ideal for browning meatballs; olive oil can be used as a substitute with a different flavor profile. For the Pumpkin Coconut Curry Sauce • Lite Coconut Milk – Forms the sauce base; feel free to use full-fat coconut milk for a richer taste. • Pumpkin Puree – Adds creaminess and seasonal flavor; use homemade or canned pumpkin puree. • Natural Creamy Peanut Butter – Gives richness and a nutty flavor, substitute with tahini or omit if allergic to nuts. • Low Sodium Soy Sauce/Coconut Aminos – Adds umami; use tamari for a gluten-free option. • Yellow Curry Powder – Provides curry essence; red curry paste can be used as an alternative. For the Vegetables • Carrot & Red Bell Pepper – Adds color and nutrition; feel free to swap for other vegetables like snap peas or zucchini. • Frozen Peas – Offers sweetness and texture; fresh peas or green beans can replace them as well. These Chicken Meatballs in Pumpkin Coconut Curry Sauce are a delightful culinary experience waiting to be created! Step‑by‑Step Instructions for Chicken Meatballs in Pumpkin Coconut Curry Sauce Step 1: Prepare Meatball Mixture In a large mixing bowl, combine the lean ground chicken, egg, panko breadcrumbs, brown sugar, red chili paste, chopped cilantro, sliced green onion, minced garlic, grated ginger, turmeric, salt, and black pepper. Mix together until all ingredients are thoroughly incorporated, creating a sticky mixture. Form the mixture into 16 golf ball-sized meatballs, ensuring they hold their shape as you set them aside on a plate. Step 2: Brown Meatballs In a large skillet, heat sesame oil over medium-high heat until shimmering. Carefully add the meatballs to the hot skillet, ensuring they have enough space to brown evenly. Cook for about 5-6 minutes, turning occasionally, until they are golden brown on all sides. Once browned, transfer the meatballs to a plate and set aside while you prepare the sauce. Step 3: Make Sauce In the same skillet, reduce the heat to medium-low. Add the lite coconut milk, pumpkin puree, natural creamy peanut butter, low sodium soy sauce, and yellow curry powder. Using a whisk, stir the mixture until it becomes smooth and well-blended, with the pumpkin and coconut forming a creamy base with a vibrant color. Step 4: Simmer Gently return the browned meatballs to the skillet, ensuring they are nestled into the sauce. Add the sliced carrots on top and bring the mixture to a simmer over low heat. Cover the skillet with a lid and allow everything to simmer for 15-20 minutes, until the meatballs are cooked through and the flavors meld beautifully together. Step 5: Add Peppers and Peas After 15 minutes of simmering, stir in the diced red bell pepper and frozen peas. Allow the dish to continue simmering uncovered for an additional 5 minutes to soften the vegetables. The bright colors of the veggies will elevate the visual appeal of your Chicken Meatballs in Pumpkin Coconut Curry Sauce while enhancing the dish’s nutritional value. Step 6: Serve To serve, ladle the delicious chicken meatballs and vibrant sauce over a bed of coconut rice, brown rice, or your choice of noodles. Garnish with chopped peanuts, additional sliced scallions, and fresh cilantro for a pop of color and flavor. Enjoy the comforting harmony of the dish’s flavors, perfect for a cozy meal at home! Chicken Meatballs in Pumpkin Coconut Curry Sauce Variations Feel free to explore exciting twists and substitutes for this beloved recipe that can cater to your taste buds and dietary needs! Dairy-Free: Replace any regular sauces or ingredients containing dairy with coconut cream or yogurt alternatives. The richness remains while keeping it creamy. Spice It Up: Add a dash of cayenne pepper or a few sliced jalapeños for a spicy kick. Just remember, everyone has different spice tolerances! Vegetable Boost: Incorporate seasonal vegetables like zucchini or butternut squash to enrich the dish with more delicious flavors and added nutrients. Transforming this into a colorful vegetable medley can make it even more appealing. Nut-Free: Omit the creamy peanut butter and use tahini or sunflower seed butter to keep that luscious texture without the nuts. This swap won’t compromise that wonderful creamy mouthfeel. Protein Switch: Try these meatballs with ground lamb or beef for a heartier flavor profile. Each protein choice brings its unique taste to the party, enhancing your culinary adventure. Herb Swap: Use fresh basil or mint instead of cilantro for a refreshing twist on the flavor. These herbs can offer an unexpected but delightful change. Coconut Rice Upgrade: For a complete tropical experience, prepare rice infused with coconut milk and a pinch of salt for a richer taste. This small change can elevate your entire meal! Vegetarian Option: Replace the meatballs with lentils mixed with your choice of spices or a plant-based meat substitute. This takes the dish entirely plant-based, perfect for vegetarian dinners! With these variations, you can easily adapt the Chicken Meatballs in Pumpkin Coconut Curry Sauce to meet whatever craving strikes! And if you’re in the mood for something different, consider trying the bold flavors of Sesame Chicken Healthy or the comforting richness of Fiery Chicken Sauce for further inspiration! What to Serve with Chicken Meatballs in Pumpkin Coconut Curry Sauce Elevate your dining experience with delightful side dishes that perfectly complement the rich, creamy flavors of this comforting meal. Coconut Rice: This fragrant rice enhances the tropical notes in the curry while soaking up the sauce beautifully. Steamed Broccoli: Offers a crunchy texture and a pop of green, providing a healthy, vibrant contrast to the dish’s warmth. Naan Bread: Soft and slightly chewy, this bread is perfect for scooping up the curry and adds an authentic touch. Simple Cucumber Salad: Refreshing and crisp, a cucumber salad balances the richness of the curry with its lightness and crunch. Roasted Vegetables: A colorful medley of seasonal veggies like zucchini and bell peppers brings out earthy flavors, making for a wholesome symphony of taste. Mango Chutney: A sweet and tangy accompaniment, mango chutney perfectly complements the spice and creaminess, adding a delightful kick. Chia Seed Lemonade: This refreshing drink not only hydrates but brings a zesty brightness that cuts through the richness of the meal. Coconut Milk Shake: Creamy and indulgent, a coconut milk shake provides a perfect dessert-like finish, echoing the curries’ luxurious flavors. How to Store and Freeze Chicken Meatballs in Pumpkin Coconut Curry Sauce Fridge: Store leftover chicken meatballs in an airtight container for up to 3-4 days. This helps maintain moisture while preventing odors from other fridge ingredients. Freezer: For longer storage, freeze the chicken meatballs in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag or container for up to 3 months. Reheating: To enjoy the flavors of your chicken meatballs again, reheat in the microwave or on the stovetop, gradually warming them in a splash of coconut milk to enhance creaminess and prevent dryness. Defrosting: If frozen, defrost overnight in the fridge or microwave before reheating to ensure even warming without compromising texture. Make Ahead Options These Chicken Meatballs in Pumpkin Coconut Curry Sauce are perfect for busy home cooks looking to save time on meal prep! You can prepare the meatball mixture and form the meatballs up to 24 hours in advance. Simply cover them tightly and refrigerate. For the sauce, consider making it ahead and storing it in the refrigerator for up to 3 days. When you’re ready to enjoy, reheat the sauce and gently add the meatballs, simmering until heated through. This ensures that the flavors are just as delicious while also allowing for a quick, comforting meal on those hectic evenings! Expert Tips for Chicken Meatballs in Pumpkin Coconut Curry Sauce Gluten-Free Options: Ensure to use gluten-free breadcrumbs or coconut flour for the meatballs to keep the recipe gluten-free. Avoid Dry Meatballs: Don’t overmix the meatball mixture; just combine ingredients until moist and sticky for tender meatballs. Customize Spice Levels: Adjust red chili paste according to your spice preference—start with less and add more if desired. Store for Later: These Chicken Meatballs in Pumpkin Coconut Curry Sauce can be stored in an airtight container for 3-4 days or frozen for longer. Serving Suggestions: Serve with coconut rice or brown rice for a complete meal, or try over zoodles for a lighter option! Chicken Meatballs in Pumpkin Coconut Curry Sauce Recipe FAQs How do I select the right pumpkin puree? Absolutely! Look for canned pumpkin puree that is 100% pure pumpkin without any additives. If you prefer homemade, select a sugar pumpkin, roast it until tender, and blend it until smooth for a rich, vibrant flavor. What’s the best way to store leftovers? Very good question! Store the leftover chicken meatballs in an airtight container in the fridge for up to 3-4 days. This will keep them fresh and prevent any unwanted odors. If you want to keep them longer, follow the freezing instructions below. Can I freeze the chicken meatballs? Yes, you can! To freeze, lay the cooked chicken meatballs in a single layer on a baking sheet and place them in the freezer until solid, about 1-2 hours. Then, transfer them to a freezer-safe bag or container. These savory delights can be stored for up to 3 months. When you’re ready to enjoy, defrost them in the fridge overnight for the best texture. What if my meatballs turn out dry? Don’t worry! If this happens, it might be due to overmixing or cooking too long. Mix just until combined, and aim for 5-6 minutes of browning. If your meatballs are still dry after cooking, consider adding a splash of coconut milk during reheating to restore some moisture and enhance the creaminess. Are there any allergies I should be aware of? Thanks for asking! This recipe includes peanuts due to the creamy peanut butter, which can be omitted for those with nut allergies. You can also use tahini or just skip it altogether. Additionally, make sure to use gluten-free breadcrumbs for any guests on a gluten-free diet. Always double-check labels to ensure all ingredients suit your dietary needs. Is this dish suitable for my pets? While pumpkin is great for pets in moderation, avoid giving them any of the spices, garlic, or coconut milk. Always check with your veterinarian before sharing human food with your furry friends to ensure it’s safe for them. Savory Chicken Meatballs in Pumpkin Coconut Curry Sauce Chicken Meatballs in Pumpkin Coconut Curry Sauce are tender meatballs in a creamy, spiced sauce, perfect for gluten-free and dairy-free meals. Print Recipe Pin Recipe Prep Time 20 minutes minsCook Time 30 minutes minsTotal Time 50 minutes mins Servings: 4 meatballsCourse: DinnerCuisine: AsianCalories: 250 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Meatballs1 pound Lean Ground Chicken or Turkey Substitute with ground turkey for a leaner option.1 large Egg Use a flax egg for a vegan alternative.1/2 cup Panko Breadcrumbs Swap for gluten-free breadcrumbs or use coconut flour.1 tablespoon Brown Sugar/Coconut Sugar Maple syrup can work as a substitute.1-2 tablespoons Red Chili Paste Adjust based on your spice preference.1/4 cup Cilantro Parsley can be used as a substitute.3 tablespoons Green Onion Red onion is a great alternative.3 cloves Garlic Minced or powdered garlic can be a last resort.1 tablespoon Fresh Grated Ginger Use ground ginger in smaller amounts if necessary.1 teaspoon Ground Turmeric Omit if not available.to taste pinch Salt & Black Pepper Adjust according to taste.2 tablespoons Sesame Oil Olive oil can be used as a substitute.For the Pumpkin Coconut Curry Sauce1 can Lite Coconut Milk Use full-fat coconut milk for a richer taste.1 cup Pumpkin Puree Use homemade or canned pumpkin puree.1/4 cup Natural Creamy Peanut Butter Substitute with tahini or omit if allergic to nuts.2 tablespoons Low Sodium Soy Sauce/Coconut Aminos Use tamari for a gluten-free option.1 tablespoon Yellow Curry Powder Red curry paste can be used as an alternative.For the Vegetables1 cup Carrot Feel free to swap for other vegetables like snap peas or zucchini.1 cup Red Bell Pepper Can replace with other veggies.1 cup Frozen Peas Fresh peas or green beans can replace them. Equipment Large mixing bowlLarge SkilletWhisk Method Step-by-Step InstructionsIn a large mixing bowl, combine the lean ground chicken, egg, panko breadcrumbs, brown sugar, red chili paste, chopped cilantro, sliced green onion, minced garlic, grated ginger, turmeric, salt, and black pepper. Mix together until all ingredients are thoroughly incorporated, creating a sticky mixture. Form the mixture into 16 golf ball-sized meatballs, ensuring they hold their shape as you set them aside on a plate.In a large skillet, heat sesame oil over medium-high heat until shimmering. Carefully add the meatballs to the hot skillet, ensuring they have enough space to brown evenly. Cook for about 5-6 minutes, turning occasionally, until they are golden brown on all sides. Once browned, transfer the meatballs to a plate and set aside while you prepare the sauce.In the same skillet, reduce the heat to medium-low. Add the lite coconut milk, pumpkin puree, natural creamy peanut butter, low sodium soy sauce, and yellow curry powder. Using a whisk, stir the mixture until it becomes smooth and well-blended, with the pumpkin and coconut forming a creamy base with a vibrant color.Gently return the browned meatballs to the skillet, ensuring they are nestled into the sauce. Add the sliced carrots on top and bring the mixture to a simmer over low heat. Cover the skillet with a lid and allow everything to simmer for 15-20 minutes, until the meatballs are cooked through and the flavors meld beautifully together.After 15 minutes of simmering, stir in the diced red bell pepper and frozen peas. Allow the dish to continue simmering uncovered for an additional 5 minutes to soften the vegetables.To serve, ladle the delicious chicken meatballs and vibrant sauce over a bed of coconut rice, brown rice, or your choice of noodles. Garnish with chopped peanuts, additional sliced scallions, and fresh cilantro for a pop of color and flavor. Enjoy the comforting harmony of the dish’s flavors, perfect for a cozy meal at home! Nutrition Serving: 1meatballCalories: 250kcalCarbohydrates: 18gProtein: 22gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 400mgPotassium: 400mgFiber: 3gSugar: 5gVitamin A: 180IUVitamin C: 25mgCalcium: 30mgIron: 2mg NotesEnsure to use gluten-free breadcrumbs or coconut flour for the meatballs to keep the recipe gluten-free. Don't overmix the meatball mixture; just combine ingredients until moist and sticky for tender meatballs. Tried this recipe?Let us know how it was!