Ingredients
Scale
- 1 lb ground chicken
- 1/2 cup shredded coconut (unsweetened)
- 1/4 cup breadcrumbs
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 egg
- 1 tbsp soy sauce or tamari
- Salt and pepper to taste
- 2 tbsp coconut oil for cooking
- Fresh cilantro or parsley for garnish
Instructions
- Combine ground chicken, shredded coconut, breadcrumbs, garlic, onion, egg, soy sauce, salt, and pepper in a large bowl. Mix well until evenly combined.
- Form the mixture into small meatballs, about the size of a golf ball.
- Heat coconut oil in a skillet over medium heat. Add meatballs and cook for 10-12 minutes, turning occasionally until golden brown and cooked through. Alternatively, bake at 375°F (190°C) for 20-25 minutes.
- Serve the coconut chicken meatballs with jasmine rice, in pita bread, or as an appetizer. Garnish with chopped cilantro or parsley.
Notes
- For extra flavor, add a splash of lime juice or chili flakes to the mixture.
- To store, cool completely and refrigerate in an airtight container for up to 3 days.
- You can freeze the uncooked or cooked meatballs for up to 3 months; reheat thoroughly before serving.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dinner, Appetizer
- Method: Stovetop, Baking
- Cuisine: Tropical, Asian-inspired
- Diet: Gluten-Free option (using gluten-free breadcrumbs)
Nutrition
- Serving Size: 4 meatballs
- Calories: 220 Kcal
- Sugar: 1g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 75mg
