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Delicious spicy chicken meatballs served with acorn squash and coconut sauce.
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Spicy Chicken Meatballs with Acorn Squash and Coconut Sauce

A delightful dish featuring juicy chicken meatballs infused with spices and complemented by sweet acorn squash in a creamy coconut sauce.
Prep Time20 minutes
Cook Time3 hours
Total Time3 hours 20 minutes
Course: Dinner, Main Course
Cuisine: Asian, Indian
Keyword: Acorn Squash, Coconut Sauce, comfort food, Slow Cooker Recipe, Spicy Chicken Meatballs
Servings: 4 servings
Calories: 400kcal

Ingredients

For the Meatballs

  • 2 tablespoons garam masala A fragrant spice blend.
  • 1 tablespoon freshly grated ginger Add freshness and warmth.
  • 2 teaspoons yellow curry powder
  • 1/2 teaspoon turmeric For color and earthiness.
  • 1 teaspoon cayenne pepper Adjust based on your spice preference.
  • 1 1/2 pounds ground chicken The main protein.
  • 1/4 cup plain Greek yogurt Adds moisture and richness.
  • Kosher salt, to taste

For the Sauce and Accompaniment

  • 1 yellow onion, chopped
  • 1 shallot, chopped
  • 6 whole garlic cloves To be used in cooking and charred later.
  • 1/2 cup tomato paste For depth of flavor.
  • 1 small acorn squash, cut into wedges Sweet and nutty.
  • 1 can (14 oz) full-fat coconut milk Rich and creamy.
  • 4 tablespoons salted butter
  • 1 teaspoon honey For balancing flavors.
  • 1/2 cup fresh cilantro, chopped For garnish.
  • Steamed rice For serving.
  • Naan For serving.

Instructions

Preparation of Spice Mix

  • In a small bowl, combine the garam masala, ginger, curry powder, turmeric, and cayenne pepper. Set aside.

Meatball Preparation

  • In a mixing bowl, combine the ground chicken, half of the spice mix, and Greek yogurt. Season with kosher salt to taste. Mix until fully combined and form into 1-tablespoon-sized meatballs.

Cooking

  • Place the meatballs in a slow cooker with the onion, shallot, garlic, and tomato paste. Add 1/3 cup of water and the remaining spice mix on top, then arrange the acorn squash wedges around the meatballs.
  • Cover and cook on LOW for 3-4 hours or on HIGH for 1-2 hours.

Char the Squash & Garlic

  • Preheat the broiler. Transfer the squash and garlic to a baking sheet. Add butter and broil for 2-5 minutes until lightly charred.
  • Peel roasted garlic, mash with melted butter and honey, toss with squash.

Finish the Sauce

  • Set slow cooker to HIGH, stir in coconut milk and cook uncovered for 10 minutes. Add chopped cilantro.

Serving

  • Serve the meatballs over rice, with charred acorn squash on the side and naan.

Notes

Add a squeeze of fresh lime juice before serving for brightness. Optional additions include sliced avocado or peanuts.