Spicy Chicken Meatballs with Acorn Squash and Coconut Sauce
A delightful blend of spicy chicken meatballs with tender acorn squash in a creamy coconut sauce, perfect for cozy family dinners.
Servings: 6 servings
Calories: 500kcal
Ingredients
For the Meatballs
- 1 1/2 pounds ground chicken lean protein base
- 1/4 cup plain Greek yogurt adds moisture and tang
- 2 tablespoons garam masala earthy and fragrant spice blend
- 1 tablespoon freshly grated ginger adds warmth and zesty flavor
- 2 teaspoons yellow curry powder contributes depth and warmth
- 1/2 teaspoon turmeric adds golden hue and health benefits
- 1 teaspoon cayenne pepper gives a touch of heat
- Kosher salt to taste Kosher salt elevates all flavors
For the Sauce and Vegetables
- 1 yellow onion, chopped yellow onion, chopped sweet and savory backbone
- 1 shallot, chopped shallot, chopped adds complexity and sweetness
- 6 whole garlic cloves aromatic and flavorful
- 1/2 cup tomato paste creates a rich sauce
- 1 small acorn squash, cut into wedges adds texture and sweetness
- 1 can (14 oz) full-fat coconut milk creamy and luscious base
- 4 tablespoons salted butter for richness and flavor
- 1 teaspoon honey a hint of natural sweetness
- 1/2 cup fresh cilantro, chopped fresh herb garnish
To Serve
- Steamed rice serves as a hearty base
- Naan perfect for soaking up the sauce
Instructions
Preparation
- In a small bowl, combine garam masala, freshly grated ginger, yellow curry powder, turmeric, and cayenne pepper. Set this spicy blend aside.
- In a mixing bowl, combine the ground chicken, half of the spice mix, and Greek yogurt. Season lightly with kosher salt and mix well. Form into tablespoon-sized meatballs.
Cooking
- Place meatballs into a slow cooker with chopped onion, shallot, whole garlic cloves, and tomato paste. Pour a third of a cup of water and sprinkle the remaining spice mix on top. Arrange acorn squash wedges around meatballs.
- Cover and cook on LOW for 3-4 hours or HIGH for 1-2 hours.
- Preheat broiler to high. Transfer squash and garlic to a baking sheet. Add butter and broil for 2-5 minutes until lightly charred. Peel garlic cloves, mash with melted butter and honey, and toss with roasted squash.
- Set slow cooker to HIGH and stir in the coconut milk. Cook uncovered for about 10 minutes.
Serving
- Spoon the meatballs and rich coconut sauce over steamed rice. Serve with charred acorn squash and warm naan. Garnish with extra cilantro.
Notes
Consider making a double batch of meatballs to freeze for quick meals. Adjust the heat to your liking and feel free to substitute ground chicken with ground turkey or plant-based options.