Chicken meatballs with coconut rice and mango chutney

chicken meatballs

Chicken meatballs and rice… nothing so special, but something the kids love. In all kinds of variations – chicken meatballs in tomato sauce with rice, Yakitori chicken meatballs with rice (on the kids menu of our favourite sushi place…), and so on. So when I saw this recipe – again in “If I were your wife” – I decided to add it to the dinner plan of the week. I was tempted by the coconut rice, rice boiled in coconut milk, but also by the fact that coconut flakes are added to the meatballs… all in all a very “coconutty” recipe, but why not?

I like rice, but avoided to prepare it myself for quite a long time. I just never really got it right – either it got stuck to the bottom of the pot and burnt or it was swimming in too much water and didn’t get the right consistency. It all changed when I our first Au Pair moved in. She was from the Philippines and could not be without her daily serving of rice. We bought a rice cooker – and I love it! I don’t know why I never considered buying one before – it’s so simple! And the result is great… one of my favourite kitchen tools now. For the coconut rice, I first wasn’t sure whether I should also use the rice cooker. I did, and it worked perfectly well.

The chicken meatballs are also fairly straight-forward. If you want it simple, just ask your butcher to ground the chicken thighs directly in the shop. The addition of the coconut flakes and cardamom gives them a nice asian touch – but I can also imagine that some chopped spring onions and chili peppers (if you like it hot) would be a great addition. Maybe lemon grass as well.

The mango chutney is a nice fit, but as I like it spicy, I also had some chili sauce on the side. The recipe quantities are quite generous, so you may have some leftovers for the next day – or for the lunch box!


Chicken meatballs with coconut rice and mango chutney
Prep time
Cook time
Total time
Asian inspired chicken meatball recipe including coconut flakes. Served with mango chutney and coconut rice.
Recipe type: Meat, Fish & Poultry
Serves: 4-6
  • 50 g coconut flakes
  • 100ml milk
  • 500 g minced chicken (ask the butcher to mince some chicken thigh fillets freshly for you if you have no meat grinder)
  • 1 tsp ground cardamom
  • 1 egg
  • 50 g breadcrumbs
  • ½ tsp salt
  • coconut oil
  • 300 g basmati rice
  • 1 can coconut milk
  • 200 ml water
  • 4 lime leaves
  • 1 lime
  • mango chutney
  1. Let the coconut flakes soak in milk for at least 20 minutes.
  2. In the meantime, prepare the coconut rice. Rinse the rice until the water is clear. If you have a rice cooker, add rice, water, coconut milk, lime leaves and a pinch of salt and switch it on. Otherwise, cook it in a pot at low temperature for about 20 minutes, until the rice has absorbed the liquid.
  3. Combine the minced chicken, drained coconut flakes, egg, breadcrumbs, cardamom and salt and knead with your hands until well mixed.
  4. Form small, flat meatballs and fry them in coconut oil until golden brown. Keep them covered on low heat for ca. 10 more minutes.
  5. Serve the chicken meatballs with coconut rice, mango chutney and a wedge of lime.


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