This creamy coconut and sriracha meatballs recipe is one of my favorite quick dinners when I want something comforting but still light. I love how the fragrant chicken meatballs soak up the rich coconut sauce, while the sriracha adds just the right balance of heat and sweetness. It feels indulgent, yet it’s surprisingly fresh and satisfying.
Why You’ll Love This Recipe
I enjoy this recipe because it comes together fast and doesn’t require complicated steps. I like that the meatballs stay juicy thanks to the coconut milk sauce, and the flavors are bold without being overwhelming. It’s also flexible, easy to serve with rice or vegetables, and perfect for a busy midweek meal when I still want something homemade.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the meatballs
600g chicken breast or chicken mince
4 spring onions, roughly chopped
2 garlic cloves
1 inch fresh ginger, peeled and chopped
A handful of fresh coriander, leaves and stalks
2 tablespoons sriracha
2 tablespoons fish sauce
1 medium egg
40g breadcrumbs
1 tablespoon neutral oil for frying
For the sauce
400g coconut milk
1 tablespoon fish sauce
1 tablespoon sriracha
Juice of half a lime
A small handful of finely chopped coriander leaves
Directions
I start by placing all the meatball ingredients, except the oil, into a food processor and blitzing until smooth. When I don’t use a processor, I simply mix everything together in a bowl using chicken mince.
I wet my hands and roll the mixture into about 16 evenly sized meatballs.
I heat the oil in a large non-stick frying pan over medium-high heat, then add the meatballs and cook them for 3 to 4 minutes on two sides until golden.
I pour the coconut milk, fish sauce, sriracha, and lime juice into the pan and bring everything to a gentle boil. I let it cook for about 4 minutes.
I turn the meatballs in the sauce and continue cooking for another 4 to 5 minutes until the chicken is cooked through and the sauce thickens enough to coat the back of a spoon. I finish by scattering over fresh coriander and serve straight away.
Servings And Timing
I usually make this recipe for 4 servings.
Preparation time is about 20 minutes, and cooking takes roughly 20 minutes, so the whole dish is ready in around 40 minutes.
Variations
I sometimes swap chicken for turkey mince when I want a slightly different flavor. When I feel like extra heat, I add more sriracha or a pinch of chili flakes. For a lighter sauce, I occasionally use reduced-fat coconut milk, and when I want more texture, I stir in sliced peppers or spinach at the end.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I gently warm the meatballs on the stovetop or in the microwave, adding a splash of water or coconut milk to loosen the sauce if needed.
FAQs
Can I make the meatballs ahead of time?
I often prepare the meatballs in advance and keep them covered in the fridge for up to a day before cooking.
Can I freeze this recipe?
I like freezing the cooked meatballs with the sauce, as they keep well for up to 2 months.
Is this recipe very spicy?
I find it mildly spicy, but the heat level depends on how much sriracha I use.
What can I serve with these meatballs?
I usually serve them with rice, but noodles or steamed vegetables work just as well.
Can I make this without a food processor?
I make it by hand using chicken mince and mixing everything in a bowl when I don’t use a processor.
Conclusion
This creamy coconut and sriracha meatballs recipe is one I come back to again and again. I love how it combines bold flavors with simple preparation, making it ideal for weeknights or casual dinners. It’s comforting, flavorful, and always a hit at my table.
These creamy coconut and sriracha meatballs are juicy chicken meatballs simmered in a rich coconut milk sauce with a spicy-sweet kick from sriracha. A quick and comforting dish perfect for weeknight dinners.
Total Time:40 minutes
Yield:4 servings
Ingredients
600g chicken breast or chicken mince
4 spring onions, roughly chopped
2 garlic cloves
1 inch fresh ginger, peeled and chopped
A handful of fresh coriander, leaves and stalks
2 tablespoons sriracha
2 tablespoons fish sauce
1 medium egg
40g breadcrumbs
1 tablespoon neutral oil (for frying)
400g coconut milk
1 tablespoon fish sauce (for sauce)
1 tablespoon sriracha (for sauce)
Juice of half a lime
A small handful of finely chopped coriander leaves (for garnish)
Instructions
Place all meatball ingredients (except oil) in a food processor and blend until smooth, or mix by hand if using chicken mince.
Wet hands and roll mixture into about 16 evenly sized meatballs.
Heat oil in a large non-stick frying pan over medium-high heat. Cook meatballs for 3–4 minutes on two sides until golden.
Add coconut milk, fish sauce, sriracha, and lime juice to the pan. Bring to a gentle boil and cook for 4 minutes.
Turn meatballs in the sauce and continue cooking for another 4–5 minutes until cooked through and sauce is slightly thickened.
Scatter over chopped coriander and serve hot with rice, noodles, or vegetables.
Notes
Swap chicken for turkey mince for a variation.
Use reduced-fat coconut milk for a lighter version.
Adjust heat level with more or less sriracha or add chili flakes.
Add peppers or spinach for extra texture and nutrients.
Great for meal prep—store in the fridge or freezer.
