Thai Meatball Bowl

These meatballs are seriously one of my favorite things I have ever made. They are a one-pan comfort meal with bold Thai-inspired flavor.

These juicy chicken meatballs with red pepper, garlic, and cilantro simmer in a rich red coconut curry sauce alongside bok choy, onions, and bell peppers. Serve over rice for a complete dinner that tastes like takeout — but better.

Serves 4

Ingredients

For the Chicken Meatballs

• 1 lb ground chicken

• ½ red bell pepper, finely diced

• ¼ cup green onion, finely chopped

• 2 tbsp fresh cilantro, chopped

• 2 garlic cloves, minced

• 1 tsp freshly grated ginger

• 2 tbsp soy sauce

• 1 egg

• ¼ cup breadcrumbs

• ½ tsp salt

• ½ tsp black pepper

• ¼ tsp red pepper flakes

For the Curry Sauce & Veggies

• 2 tbsp butter or neutral oil

• 1 head bok choy, chopped

• 1 yellow onion, thinly sliced

• 1 red bell pepper, julienned

• 3 cloves garlic, minced

• 1 tsp freshly grated ginger

• 2 tbsp red curry paste

• 1 can full-fat unsweetened coconut milk

• 3 tbsp soy sauce

For Serving

• Cooked white rice or jasmine rice

• Fresh cilantro

• Sliced green onion

• Lime wedges

Directions

1. Cook the Rice (quick recipe if needed!):
   Rinse rice under cold water. Use double the amount of water to rice (e.g., 2 cups rice = 4 cups water). Bring the water to a boil in a medium saucepan, add a pinch of salt and a bit of butter if you'd like. Stir in the rice, reduce heat to low, cover, and simmer for about 25 minutes, until the water is absorbed. Turn off the heat, let it sit covered for 2 minutes, then fluff with a fork. OR use a rice cooker — that’s what I do!!

2. Mix & Form Meatballs:
   In a large bowl, combine all meatball ingredients. Mix gently until just combined — don’t overwork it. Roll into 1½-inch meatballs (about 14-16). Set aside.

3. Sauté the Veggies:
   Heat 1 tbsp butter or oil in a large skillet over medium-high heat. Add bok choy, red bell pepper, and onion. Sauté for 4–5 minutes until just softened. Remove from pan and set aside.

4. Cook the Meatballs:
   In the same skillet, add another tbsp of butter or oil. Add meatballs and cook 3-4 minutes per side, turning gently until browned and cooked through (about 8–10 minutes total). Remove and set aside.

5. Make the Curry Sauce:
   In the same pan, lower heat to medium. Add garlic and ginger and cook 30 seconds until fragrant. Stir in red curry paste and cook for 1 minute. Pour in coconut milk and soy sauce, stirring until smooth. Let simmer for 3–5 minutes until slightly thickened.

6. Combine & Finish:
   Add the cooked veggies and meatballs back into the sauce. Toss gently to coat and simmer for another 2–3 minutes until everything is hot and flavorful.

7. Serve:
   Spoon meatballs and veggies over rice. Top with cilantro, green onion, and a fresh squeeze of lime. Enjoy!!!