Curry Chicken Meatballs

My favorite Indian takeout dish is chicken curry, so I was inspired to take some of its flavors and mix them into another of my go-to dishes, meatballs. I use ground chicken, cilantro, cumin and curry powder, plus a touch of lime zest and some jalapeno for heat. The recipe makes plenty of meatballs, so if you're lucky you'll have some leftover for a lunch the next day.
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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
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1 red onion, quartered

2 teaspoons olive oil, plus extra for the onion

1 cup panko breadcrumbs

1 cup cilantro leaves, finely chopped, plus more for serving

1 large egg

3 cloves garlic, minced

1 jalapeno, finely chopped

Zest of 1 lime

1 teaspoon cumin

1 teaspoon curry powder

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 pound ground chicken

Cooked white rice, for serving


  1. Preheat the oven to 400 degrees F. Toss the onion and enough olive oil to coat together on a small sheet pan and roast in the oven until browned and soft, 10 to 15 minutes. Set aside. Reduce the oven temperature to 375 degrees F.
  2. Meanwhile, in a large bowl, combine the panko, cilantro, egg, garlic, jalapeno, lime zest, cumin, curry powder, salt and pepper. Mix well. Add the chicken and combine all the ingredients until everything is well mixed.
  3. Form the meatballs with a #50 (.68-ounce) ice-cream scoop or by heaping tablespoons and place on a sheet pan. Round the meatballs gently by hand.
  4. Heat the 2 teaspoons oil in a large ovenproof nonstick skillet over medium-high heat. Add the meatballs and reduce the heat to medium. Cook until just browned, 2 to 3 minutes per side. Transfer the skillet to the oven and bake until the meatballs are cooked through, 6 to 8 minutes.
  5. Serve the meatballs over rice with the roasted onion and more cilantro leaves.
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