Thai Chicken Meatballs (with Curry Broth)

Make the Meatballs - In a large bowl, combine ground chicken, shredded zucchini, shredded carrot, garlic, ginger, soy sauce, salt, and pepper. Mix gently until just combined — don’t overwork it. Refrigerate for 15-30 minutes so the balls stick together cohesively.

Using damp hands, roll into golf-ball-sized meatballs and set aside.

Brown the Meatballs - Heat oil in a large skillet over medium heat. Add meatballs and brown on all sides (they don’t need to be cooked through yet). Remove and set aside.

Build the Curry Broth - in the same pan, stir in Thai curry paste and toast for ~30 seconds until fragrant. Pour in coconut milk and chicken broth, stirring to combine. Add sliced bell peppers and bring to a gentle simmer. Let sit 10-15 or until thickening.

Add meatballs back into the pan. Cover and simmer for 8–10 minutes, until meatballs are cooked through and the sauce is thick. Finish with lime juice or fresh herbs.

Serve over rice, jasmine rice, or cauliflower rice. Spoon extra curry broth over the top — trust me.