Chicken Meatball Casserole

It starts with a little sizzle and that nutty smell – peanut butter warming gently in coconut milk, just beginning to loosen and swirl itself into silkiness. Carrots snap as you slice them, peppers slightly sticky in your hands, and there’s that soft whisper of fresh green onion when you cut through the tops. The chicken meatballs, golden and just imperfectly shaped (hands always work better than spoons, I think), soak up the sauce until everything tastes… connected somehow. Not fussy. Just full of warmth and substance. This is comfort food the way I like it – with color, crunch, a little spice maybe, and honest ingredients all tucked into one cozy pan.

Why You’ll Crave It

• It’s a full meal in one dish – hearty, balanced, no sides required unless you’re feeling extra generous.
• The peanut sauce hugs everything with just enough richness and depth without overwhelming the rest.
• Kid-friendly, but grown-up enough for a quiet dinner (glass of white wine, perhaps?).
• Takes under an hour, start to finish – and most of that is just gently simmering.
• Makes fantastic leftovers – even better the next day if you ask me.

The first time I made this, my sister asked for the recipe before we even finished eating. That never happens.

What You’ll Need

• Ground chicken: 500 grams, lean but not too lean – you want a bit of fat for tenderness
• Breadcrumbs: 100 grams, plain or homemade is fine, just not too salted
• Egg: 1 large, to bind the meatballs – no skipping this
• Garlic: 2 cloves, minced finely (not pressed, it’s too harsh)
• Green onion: 2 stalks, thinly sliced – both the green and the white parts
• Carrot: 1 medium, diced small so it softens quickly
• Bell pepper: 1 large, red or yellow, also diced – choose something sweet and crisp
• Peanut butter: 3 tablespoons, smooth and unsweetened works best here
• Coconut milk: 200 ml, full fat if possible, for the creaminess
• Soy sauce: 2 tablespoons, I use low sodium but regular is fine
• Salt and pepper: To taste – I season the meatballs a little more than the sauce

Easy How-To

Mix and Roll

In a big bowl (your hands are going in, so give them space), combine the ground chicken, breadcrumbs, egg, minced garlic, green onion, and a good pinch of salt and pepper. Mix lightly with your fingertips – don’t press too hard, let it stay airy. Roll into small balls, about golf ball-sized. They don’t need to be perfect, I promise.

Brown the Meatballs

Heat a splash of neutral oil in a large skillet – nonstick works, but cast iron gives such a lovely edge. Place the meatballs in the pan without crowding (you may need to do this in two batches). Brown them on all sides gently – they don’t need to cook through yet. Set aside once golden.

Sauté Your Veg

In the same pan (no need to clean it – that’s flavor), toss in the diced carrots and bell peppers. If the pan’s a bit dry, add a teaspoon more oil. Cook for about 5 minutes, just enough to soften the edges. Stir now and then so nothing burns.

Make the Sauce

In a small bowl (or honestly, just measuring cup), whisk together the peanut butter, soy sauce, and coconut milk. It might resist at first, but keep stirring patiently until smooth and pourable. If it’s too thick, add a tablespoon or two of warm water. Taste and adjust – more soy for salt, more peanut butter for richness.

Combine It All

Nestle those meatballs back into the pan among the vegetables, and pour the sauce over the top. Stir gently just to coat everything, then lower the heat to medium-low and cover. Let it simmer for 10-15 minutes while the sauce thickens and the meatballs finish cooking through.

Serve Warm and Soft

Uncover, breathe in (you’ll know it’s ready when the sauce clings and smells nutty-sweet). Sprinkle with a bit more green onion or fresh cilantro if you like. Serve over rice if you’re into that, or just scoop it straight from the pan for a cozy bowlful.

Good to Know

• Cooking meatballs always takes longer than I think – give them a few extra minutes if you’re uncertain.
• If your peanut butter is very thick or natural (you know, the separated kind), just warm it a little before mixing the sauce.
• My old skillet has one hot spot – I just rotate it halfway through cooking. Reminds me to slow down and pay attention.

Serving Ideas

• Spoon over fragrant jasmine rice or spoon straight into lettuce cups for a fresh contrast

Top Tricks

• Mix the chicken lightly – overmixing makes tough meatballs. Use your fingers, not a spoon.

Frequently Asked Questions

Can I use ground turkey instead of chicken?

Yes! Ground turkey works beautifully, but make sure it’s not the ultra-lean kind – it dries out faster. Add a splash more coconut milk to help keep things tender.

How spicy is the sauce?

Very mild, as written. But you can add chili flakes, fresh chopped chili, or a splash of sriracha if you’d like more heat. I usually wait until serving and let each person adjust their own.

Can I prep it ahead of time?

Definitely. You can form the meatballs and store them in the fridge a day ahead, then cook everything fresh when you’re ready. The sauce can be mixed in advance too – just stir again before using.

Conclusion

This chicken meatball casserole might not look fancy, but it’s everything I want from a comforting dinner – warm, filling, a bit nutty, vegetables that still have their color, and a sauce that pulls it all together. It’s one of those dishes that feel like a long exhale at the end of a day. I hope it brings that kind of ease to your table too.

More recipes suggestions and combination

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Beef Tacos with Fresh Salsa

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