These Crockpot Coconut Curry Meatballs are pure comfort food—rich, creamy, just the right amount of spice, and packed with flavor. I love how easy this is to throw together. You just mix, pour, and walk away. It simmers low and slow, and you come back to tender, juicy meatballs swimming in a dreamy coconut curry sauce. Great for dinner, meal prep, or when you want something cozy without the effort.
Why I Love This Recipe
I made this on a rainy Sunday once with what I had in the fridge, and it was a hit from the first bite. The coconut milk makes everything velvety, and the curry paste adds that deep, rich flavor without needing a bunch of spices. It’s become a regular in my meal rotation.
- Easy to prep, slow cooker does the work
- Juicy meatballs every time
- The sauce is creamy, spicy, and a little sweet
- Tastes even better the next day
- Freezer-friendly for leftovers
Makes: 4 servings
Cook Time: 4 hours (on low) or 2 hours (on high)
What You’ll Need
For the meatballs:
- 1 lb ground chicken or turkey
- 1/4 cup breadcrumbs
- 1 egg
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/4 teaspoon ground ginger
- 1 tablespoon chopped cilantro
For the sauce:
- 1 can (13.5 oz) full-fat coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon soy sauce
- 1 tablespoon honey
- Juice of 1/2 lime
Pro Tips
- Wet your hands before rolling meatballs to keep them from sticking
- Don’t overmix the meatball mixture or they’ll get tough
- Use full-fat coconut milk—it makes a creamier sauce
- Add a splash of chicken broth if the sauce gets too thick
- Make a double batch and freeze half for later
Tools You’ll Need
- Mixing bowls
- Measuring spoons
- Crockpot or slow cooker
- Spatula or spoon
- Garlic press (optional)
Substitutions and Variations
- Use ground beef or pork instead of chicken
- Swap honey for brown sugar or maple syrup
- Add chopped spinach or baby kale to the sauce
- Use green curry paste for a different flavor profile
Make Ahead Tips
You can roll the meatballs the night before and refrigerate. The sauce can be mixed ahead too—just pour it in when you’re ready to cook.
How to Make Crockpot Coconut Curry Meatballs
Step 1: Mix the meatball ingredients
In a large bowl, combine 1 lb ground chicken, 1/4 cup breadcrumbs, 1 egg, 1 minced garlic clove, 1/2 teaspoon salt, 1/4 teaspoon ground ginger, and 1 tablespoon chopped cilantro. Mix gently until everything is just combined.
Step 2: Roll into meatballs
Use your hands to form the mixture into small meatballs, about 1.5 inches in size. You should get around 16.
Step 3: Make the curry sauce
In a separate bowl, whisk together 1 can full-fat coconut milk, 2 tablespoons red curry paste, 1 tablespoon soy sauce, 1 tablespoon honey, and juice from 1/2 a lime until smooth and fully combined.
Step 4: Add to the crockpot
Place the meatballs in the crockpot in a single layer, then pour the coconut curry sauce evenly over the top.
Step 5: Cook
Cover and cook on low for 4 hours or on high for 2 hours, until meatballs are cooked through and tender.
Step 6: Serve
Scoop the meatballs and sauce into a bowl. Garnish with fresh cilantro or extra lime if you want.
Macros (Per Serving, 1 of 4)
- Calories: 410
- Protein: 25g
- Carbs: 11g
- Fat: 30g
- Fiber: 1g
- Sugar: 5g
Why This Recipe Works (Quick Science)
Ground meat binds with egg and breadcrumbs for moisture and structure. The slow cooker keeps the meatballs tender and juicy. Coconut milk has natural fats that create a velvety texture, and the acidity of lime juice balances the richness. Curry paste brings depth without needing a ton of separate spices.
Common Mistakes
- Overmixing the meat makes meatballs dense
- Using light coconut milk results in a thinner, less rich sauce
- Not whisking the sauce ingredients before pouring leads to uneven flavor
- Overcooking on high too long can dry the meatballs
What to Serve With
- Steamed jasmine or basmati rice
- Coconut rice
- Warm naan or flatbread
- Roasted veggies or sautéed greens
- A cucumber salad for something fresh
FAQ
Can I use frozen meatballs?
Yes, just make sure they’re fully cooked first. Add them straight to the crockpot with the sauce.
Can I make this dairy-free or gluten-free?
It’s already dairy-free. For gluten-free, use GF breadcrumbs and tamari instead of soy sauce.
Can I cook this on the stove instead?
Yes! Just simmer the meatballs gently in a covered pan for about 20–25 minutes.
Does it freeze well?
Totally. Store in a freezer-safe container for up to 2 months. Reheat gently on the stove or microwave.
Give this a try next time you want something cozy, creamy, and low-effort. If you make it, I’d love to hear how it turned out—or drop a question if anything’s unclear.