Spicy Chicken Meatballs with Acorn Squash and Coconut Sauce
A delightful dish featuring spicy chicken meatballs, tender acorn squash, and a creamy coconut sauce, perfect for family dinners or impressing guests.
Servings: 4 servings
Calories: 375kcal
Ingredients
For the Meatballs
- 2 tablespoons garam masala Aromatic spice blend
- 1 tablespoon freshly grated ginger Brightens up the dish
- 2 teaspoons yellow curry powder Provides subtle earthiness
- 1/2 teaspoon turmeric For beautiful color
- 1 teaspoon cayenne pepper Adjust to taste for spice
- 1.5 pounds ground chicken Provides lean protein
- 1/4 cup plain Greek yogurt Adds creaminess
- Kosher salt to taste kosher salt Essential for flavor
For the Sauce and Accompaniments
- 1 yellow onion chopped Adds sweetness and depth
- 1 shallot chopped For a milder onion flavor
- 6 whole garlic cloves For aromatic punch
- 1/2 cup tomato paste Gives richness to the sauce
- 1 small acorn squash Cut into wedges
- 1 can (14 oz) full-fat coconut milk Creamy sauce base
- 4 tablespoons salted butter For sautéing
- 1 teaspoon honey Balances the richness
- 1/2 cup fresh cilantro For freshness
- Steamed rice to serve steamed rice Perfect base for sauce
- Naan to serve naan Soft bread accompaniment
Instructions
Preparation
- In a small bowl, combine the garam masala, grated ginger, curry powder, turmeric, and cayenne pepper. Stir until well mixed and set aside.
- In a mixing bowl, combine the ground chicken, half of the prepared spice mix, and Greek yogurt. Add kosher salt to taste, then mix well.
- Form the mixture into 1-tablespoon-sized meatballs, aiming for around 15-16.
Cooking
- Place the meatballs, chopped onion, shallot, garlic cloves, and tomato paste into the slow cooker.
- Pour about 1/3 cup of water over the mixture and sprinkle the remaining spice mix on top.
- Arrange the acorn squash wedges around the meatballs, cover, and cook on LOW for 3-4 hours or HIGH for 1-2 hours.
- Preheat your broiler to high and transfer the squash and garlic to a baking sheet, adding the butter.
- Broil for about 2-5 minutes until the squash is lightly charred and garlic is soft. Peel and mash the garlic with butter and honey.
- Set the slow cooker to HIGH, stir in the coconut milk, and cook uncovered for about 10 minutes until warmed through.
- Stir in the chopped cilantro right before serving.
Serving
- Spoon the spicy meatballs and coconut sauce over a bed of steamed rice, serve with charred acorn squash and naan on the side.
- Garnish with extra chopped cilantro and enjoy.
Notes
For deeper flavor, let the meatball mixture rest in the fridge for 30 minutes before forming balls. You can simmer the dish in a pot instead of using a slow cooker if needed.