Chinese Coconut Chicken Meatballs with Creamy Coconut Sauce

maryamsettle

22 hours ago

5 min read

Tender, pan-seared chicken meatballs smothered in a rich, sweet and creamy Chinese-inspired coconut sauce. Served over fluffy rice with bright green broccoli, this homemade takeout-inspired dinner is comfort food with a delicious twist.

There’s something irresistible about the creamy coconut chicken you find at a Chinese buffet. That silky, sweet coconut sauce is one of those flavors that stays with you long after dinner.

I wanted to recreate that familiar flavor but give it a little Southern Dinner Belle personality. Instead of the traditional battered chicken pieces, I decided to make tender chicken meatballs, sear them until beautifully golden, and finish them in the oven with a splash of chicken broth to keep them moist and flavorful.

The result? Juicy chicken meatballs coated in a velvety coconut cream sauce that’s just sweet enough, with a touch of savory flavor to balance everything out.

Serve these over fluffy jasmine rice with broccoli, and you’ve got a restaurant-inspired meal made right in your own kitchen.

Recipe Details

Prep Time: 20 minutes
Cook Time: 25–30 minutes
Total Time: Approximately 50 minutes
Servings: 8–10
Yield: Approximately 40–45 meatballs

Ingredients

For the Chicken Meatballs

3 pounds ground chicken
¼ cup cornstarch
2 large eggs
4 green onions, finely chopped
4 cloves garlic, minced
1 tablespoon freshly grated ginger
3 tablespoons soy sauce
2 teaspoons sesame oil
1½ teaspoons kosher salt
½ teaspoon white or black pepper
2–3 tablespoons neutral cooking oil, for searing
¼–½ cup chicken broth, for finishing in the oven

For the Creamy Coconut Sauce

1 can (13.5 ounces) full-fat coconut milk
1 cup heavy whipping cream
⅓ cup granulated sugar
1–2 tablespoons sweetened condensed milk
1 tablespoon soy sauce
½ teaspoon kosher salt, or to taste
½ teaspoon coconut extract (optional)
1½ tablespoons cornstarch
2 tablespoons cold water

For Serving

Cooked jasmine or sticky rice
Fresh or frozen broccoli
Thinly sliced green onions, for garnish
Toasted sesame seeds (optional)

Instructions

Step 1: Prepare the Chicken Meatballs

In a large mixing bowl, combine the ground chicken, cornstarch, eggs, green onions, garlic, ginger, soy sauce, sesame oil, salt, and pepper.

Using clean hands or a large spoon, gently mix everything until just combined. Avoid overmixing, as this can make the meatballs tough.

Allow the mixture to rest for approximately 10 minutes.

Form the mixture into meatballs approximately 1½ inches in diameter. You should have roughly 40–45 meatballs, depending on their size.

Southern Dinner Belle Tip: Ground chicken is naturally softer and stickier than ground beef. Lightly dampening your hands makes shaping the meatballs much easier.

Step 2: Pan-Sear the Meatballs

Heat 2–3 tablespoons of neutral cooking oil in a large skillet over medium-high heat.

Working in batches, add the chicken meatballs to the skillet, being careful not to overcrowd the pan.

Sear the meatballs for approximately 4–6 minutes total, turning gently to develop a beautiful golden-brown exterior on several sides.

The goal isn’t necessarily to cook the meatballs all the way through at this stage. We’re building flavor and creating a lightly browned exterior before finishing them in the oven.

Transfer the seared meatballs to an oven-safe baking dish.

Step 3: Finish Low and Slow in the Oven

Preheat the oven to 300°F.

Arrange the seared meatballs in the baking dish and pour approximately ¼–½ cup chicken broth around the bottom of the dish.

Place the dish in the oven, uncovered, while you prepare the coconut sauce, rice, and broccoli.

The lower oven temperature allows the meatballs to finish cooking gently, while the chicken broth provides moisture and helps prevent them from drying out.

Begin checking the meatballs after approximately 15 minutes. Cooking time will vary depending on their size, how thoroughly they were seared, and how long they remain in the oven.

Remove them once the internal temperature reaches 165°F.

Southern Dinner Belle Tip: I love this method when I’m preparing several components of a meal at once. Pan-searing develops that delicious golden exterior, while the low oven temperature and splash of chicken broth help keep the meatballs tender and juicy as I finish preparing everything else. No foil necessary!

Alternative: Oven-Baked Meatballs

For an easier, hands-off approach, skip the pan-searing and bake the raw meatballs on a lightly greased baking sheet at 425°F for approximately 18–22 minutes, or until the internal temperature reaches 165°F.

Lightly brush or spray them with oil before baking to encourage browning.

This method is especially convenient when making a large batch, although my personal preference is the pan-seared, low-temperature oven method for its flavor and tenderness.

Step 4: Make the Creamy Coconut Sauce

While the meatballs finish in the oven, prepare the coconut sauce.

In a medium saucepan over medium-low heat, combine the coconut milk and heavy whipping cream.

Whisk in the granulated sugar, 1 tablespoon sweetened condensed milk, soy sauce, and salt.

If you’re using coconut extract, add it now.

Heat the mixture gently, stirring frequently, until the sugar has dissolved and the sauce begins to simmer.

In a small bowl, whisk together the cornstarch and cold water until smooth.

Slowly pour the cornstarch mixture into the simmering sauce while whisking continuously.

Allow the sauce to simmer gently for 2–3 minutes, or until it becomes smooth, silky, and thick enough to coat the back of a spoon.

Taste and adjust the sweetness, adding the remaining tablespoon of sweetened condensed milk if desired.

Don’t allow the sauce to boil aggressively. Gentle heat helps maintain its creamy texture.

Step 5: Coat the Meatballs

Once the meatballs are fully cooked, transfer them to a large skillet or serving dish.

Pour the warm coconut sauce over the meatballs and gently toss until each one is generously coated.

If the sauce becomes too thick, stir in a tablespoon or two of warm chicken broth until it reaches your desired consistency.

Step 6: Prepare the Broccoli

Bring a large pot of salted water to a rolling boil.

For fresh broccoli, cut into evenly sized florets and blanch for approximately 2–3 minutes, until bright green and crisp-tender.

For frozen broccoli, add directly to the boiling water without thawing. Once the water returns to a simmer, cook for approximately 1½–2 minutes, checking frequently to avoid overcooking.

Drain thoroughly.

If serving immediately, there’s no need for an ice bath. A tiny drizzle of sesame oil and a pinch of salt are all the broccoli needs.

Step 7: Serve

Spoon warm jasmine rice onto individual plates or into shallow bowls.

Arrange the creamy coconut chicken meatballs over the rice, allowing some of that luscious sauce to settle into the rice.

Add the broccoli alongside and finish with sliced green onions and a light sprinkle of toasted sesame seeds, if desired.

Serve immediately while everything is warm.

Tips for the Best Coconut Chicken Meatballs

Sear first, bake second. Pan-searing gives the meatballs a beautiful golden exterior, while finishing them in the oven allows them to cook evenly without drying out.

Don’t skip the broth. A small splash of chicken broth in the baking dish provides extra moisture while the meatballs finish cooking.

Use full-fat coconut milk. Light coconut milk won’t produce quite the same rich, creamy consistency.

Adjust the sweetness to your liking. Chinese buffet-style coconut chicken is traditionally on the sweeter side, but you can easily reduce the sugar or condensed milk to suit your preference.

Don’t overcook the broccoli. Slightly crisp broccoli is the perfect contrast to the soft meatballs and creamy sauce.

Storing and Reheating

Store leftover meatballs and coconut sauce in an airtight container in the refrigerator for up to 3–4 days.

Reheat gently in a covered skillet over low heat, adding a splash of chicken broth or coconut milk if the sauce has thickened.

For the best texture, store the rice and broccoli separately.

A Little Southern Dinner Belle Note

Sometimes the best recipes come from taking a familiar favorite and turning it into something a little unexpected.

These Chinese Coconut Chicken Meatballs have everything I love about creamy coconut chicken—the sweetness, the richness, and that irresistible sauce—but with the homemade comfort of tender, golden chicken meatballs.

And that little splash of broth in the oven? It’s a simple trick that makes all the difference.

Happy cooking!

The Southern Dinner Belle