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Easy Sweet Chili Coconut Chicken Meatballs with Lime Glaze

Close-up of glazed coconut chicken meatballs topped with lime zest and fresh herbs in a white bowl.
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Make these simple, flavorful chicken meatballs featuring coconut and a bright lime glaze. They are perfect for a quick weeknight dinner or as an appetizer.

Ingredients

Scale
  • 1 pound ground chicken
  • 1/2 cup unsweetened shredded coconut
  • 1/4 cup panko breadcrumbs
  • 1 large egg, lightly beaten
  • 2 cloves garlic, minced
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons coconut oil (for pan-frying)
  • 1/2 cup sweet chili sauce
  • 1/4 cup full-fat coconut milk
  • 2 tablespoons fresh lime juice
  • 1 tablespoon brown sugar
  • Lime zest, for garnish
  • Fresh cilantro, chopped, for garnish

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit if baking, or prepare a large skillet over medium heat if pan-frying.
  2. In a large bowl, combine the ground chicken, shredded coconut, panko breadcrumbs, egg, minced garlic, ground ginger, salt, and pepper. Mix gently with your hands until just combined; do not overmix.
  3. Roll the mixture into uniform balls, about 1.5 inches in diameter. You should yield about 18 to 20 meatballs.
  4. If baking, place the meatballs on a parchment-lined baking sheet and bake for 18 to 20 minutes, or until cooked through. If pan-frying, heat the coconut oil in the skillet and cook the meatballs in batches, turning occasionally, until golden brown and cooked through (about 10 to 12 minutes).
  5. While the meatballs cook, prepare the glaze. In a small saucepan, whisk together the sweet chili sauce, coconut milk, lime juice, and brown sugar. Heat over low heat until warm and slightly thickened, about 3 minutes. Do not boil.
  6. Once the meatballs are cooked, place them in a large bowl. Pour the warm glaze over the meatballs and gently toss to coat them evenly.
  7. Serve the meatballs immediately. Garnish with fresh lime zest and chopped cilantro.

Notes

  • For a gluten free coconut chicken option, substitute regular panko breadcrumbs with gluten free panko or almond flour.
  • You can cook these in an air fryer at 375 degrees Fahrenheit for 10 to 12 minutes, flipping halfway through.
  • Serve these tropical chicken meatballs over steamed rice or with toothpicks as an appetizer.

Nutrition

Find it online: https://devourdish.com/coconut-chicken-meatballs-recipe/