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Lunch Dinner One Pot Meatballs Asian
4.7 from 18 votes

Indonesian Meatballs

Jump to RecipeVideoPrintRate
By: Joanna Cismaru •8/3/22 33 Comments

This post may contain affiliate links. Please read my disclosure policy.

These spicy chicken Indonesian Meatballs come complete in a creamy coconut curry sauce that really is quite easy to prepare and are out of bounds delicious!

a braiser full of saucy meatballs topped with parsley and green onion

I love experimenting with different cuisines and using the spices and herbs that are commonly used in different areas, so today we’re travelling to Indonesia with these Bali Balls as I like to call them. The main flavor punches in this recipe are the lemongrass and Kaffir lime leaves. They really make this dish and give the meatballs their wonderful aroma and flavor.

I decided to go with a chicken meatball here but beef or pork is great as well. The sauce is to die for, a creamy coconut sauce made with red chili paste, curry powder and of course infused with lots of flavor from the lime leaves and lemongrass. I could put that sauce on everything and drink it out of a glass, it’s so good.

Kaffir Leaves? Lemongrass?

I know that at home in Canada at least, these are two ingredients that aren’t cooked with all that often, which is a shame because they are such beautiful flavorful additions!

Kaffir

Kaffir lime leaves can be found in the produce section of your grocery store near the lemongrass. If you can’t find any, just use regular lime juice. If you have any Asian markets nearby, you can always find them there.

Lemongrass

Lemongrass is a stiff grass native to India and is usually used as a herb in Asian Cuisine. It’s citrusy with a lemony flavor and it tastes like a mix of lemon and lemon mint. Lemongrass is also very fragrant. You’ll want to remove it before eating the dish.

a bowl of meatballs covered in sauce and parsley

Ingredients

Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.

Meatballs

  • Meat – We’re using ground chicken today for some nice light meatballs.
  • Breadcrumbs – I used panko today as it gives us a nice moist finished product. If you want to use a gluten free substitute for the panko breadcrumbs, substitute with 1/3 cup potato starch, also called potato flour.
  • Chili – I chopped up a fresh chili pepper to give this dish lots of heat. You can omit this ingredient if you’d prefer.
  • Garlic – Use as much or little as you like.
  • Spices – Nutmeg and garam masala. Garam masala is an Indian spice blend that gives these meatballs tons of dimension.
  • Red curry paste – We’re really bringing a ton of South East Asian influence to our dish today and this paste adds a touch of heat, color, and flavor.
  • Herbs – Chopped fresh cilantro and chopped green onion.
  • Seasoning – Salt and pepper.
  • Egg – The binder of our humble little meatballs!
  • Oil – I used peanut oil for frying these up, feel free to use any neutral tasting high smoke point oil you prefer.

Sauce

  • Lemongrass – 2 stalks, removed before serving.
  • Kaffir lime leaves – 5 of them fresh. I never use up all the ones I buy in one recipe so I store the rest in the freezer.
  • Broth – Chicken broth low sodium.
  • Red curry paste – We want to ensure that our curry paste flavor makes its way through all elements of this dish.
  • Coconut milk – Unsweetened, whichever fat percentage you prefer.
  • Coconut – Sweetened and shredded, totally optional but completely delicious.
  • Seasoning – Salt and pepper to taste.
  • Spices – Just curry powder for this part of the dish.
  • Cilantro – Cut up fresh. Feel free to omit this ingredient if you’re not a fan of the taste.

How To Make Indonesian Meatballs

Meatballs

  1. Combine the meatballs: In a large bowl add all the meatball ingredients, except the peanut oil, and mix well using your clean hands. Shape the meat mixture into 1 inch meatballs. You should get around 40 meatballs.
  2. Fry the meatballs: In a skillet heat the peanut oil over medium heat. Add the meatballs and fry until golden all around, should take about 7 minutes. If your skillet isn’t large enough you may need to do this in a couple batches. Transfer the meatballs to a plate and set aside

Sauce

  1. Prepare the lemongrass: Trim the top and base of the lemongrass stalks and peel off any dry or tough outer layers. Using a meat mallet, pound the lemongrass stalks until well bruised to release the flavor.
  2. Combine the sauce: In the same skillet that was used to fry the meatballs add the chicken broth, red curry paste, unsweetened coconut milk, curry powder, salt, pepper, Kaffir lime leaves and lemongrass. Stir everything together and bring to a boil.
  3. Incorporate the meatballs: Add the meatballs back to the skillet, toss them around to cover them in the sauce, then cook for another 8 to 10 minutes, uncovered over medium-low heat. Remove the lemongrass and lime leaves from the sauce.
  4. Finish the dish: If you’re adding the shredded coconut, add it now and stir. I added this for a bit of sweetness to the sauce, but this is totally optional. You could also add a tsp or so of brown sugar. Garnish with cilantro and serve over cooked rice.
overhead of a braiser full of meatballs in sauce with parsley and green onion

How To Serve

I prefer to serve these Indonesian meatballs over white rice but they’re also delicious over rice noodles!

  • Mashed Potatoes
  • Creamy Polenta
  • Coconut Rice
  • Rice noodles – cooked according to package instructions.

Some Tips and Tricks

  1. You can use ground lamb, ground veal, ground pork, or ground beef instead of chicken for this recipe. You can even use an equal combination of all of the above!
  2. Fresh breadcrumbs will really set this dish off so feel free to go in this direction if you’d like. This page is a great guide for making your own.
  3. If you find your meatballs are a bit dry, try cubing up some bread nice and small and soaking in a bit of milk before incorporating into the meatballs. This is a traditionally Italian way of ensuring moisture.
  4. Don’t crowd your pan when frying these up, this is to ensure that your Indonesian Meatballs brown properly.
  5. If you’re still having trouble with your meatballs, try referencing this page to trouble shoot what exactly is going wrong.

Leftovers

These Indonesian meatballs can be made ahead of time. Both the sauce and the meatballs themselves are perfect for the fridge or freezer.

Fridge

These meatballs can be stored in an airtight container in the fridge for 3 – 4 days.

Freezer

This recipe also freezes quite well so just be sure to separate the balls from the sauce in airtight containers and store. Each should last around 3 months frozen. Just allow them to thaw in the fridge overnight and reheat on the stove top when ready to eat!

Craving More Meatballs? Try These Delicious Recipes:

  • Stout Meatballs With BBQ Sauce
  • Salisbury Steak Meatballs with Gravy and Mashed Potatoes
  • Moroccan Meatballs
  • Meatballs with Mushroom Sauce
  • Porcupine Meatballs
  • Thai Meatball Lettuce Wraps
  • Cheesy Chicken Meatball Rolls
  • Meatball Banh Mi Bowls
  • Thai Red Curry Turkey Meatballs

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

side view shot of meatballs in a bowl drizzled with sauce
Print
4.67 from 18 votes

Indonesian Meatballs

Prep 20 minutes
Cook 25 minutes
Total 45 minutes
Rate Recipe
These spicy chicken Indonesian meatballs come complete in a creamy coconut curry sauce that really is quite easy to prepare and are out of bounds delicious!
8

Ingredients

For Meatballs

  • 1 1/2 pound ground chicken
  • 1 cup bread crumbs, I used Panko
  • 1 red chili pepper (chopped)
  • 4 cloves garlic (minced)
  • 1 tablespoon garam masala
  • 1/2 teaspoon nutmeg (ground)
  • 5 green onions (chopped)
  • 1/4 cup fresh cilantro (chopped)
  • 1 egg
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon red curry paste (optional)
  • 2 tablespoon peanut oil (for frying meatballs)

For Sauce

  • 2 stalks lemongrass *
  • 1 cup chicken broth (low sodium)
  • 2 tablespoon red curry paste
  • 14 ounce unsweetened coconut milk ((1 can 403 ml))
  • 1 tablespoon curry powder
  • 1/4 teaspoon salt (or to taste)
  • 1/4 teaspoon pepper (or to taste)
  • 5 fresh Kaffir lime leaves
  • 2 tablespoon sweetened shredded coconut (optional)
  • 1 tablespoon fresh cilantro (chopped)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • In a large bowl add all the meatball ingredients, except the peanut oil, and mix well using your clean hands. Shape the meat mixture into 1 inch meatballs. You should get around 40 meatballs.
  • In a skillet heat the peanut oil over medium heat. Add the meatballs and fry until golden all around, should take about 7 minutes. If your skillet isn’t large enough you may need to do this in a couple batches. Transfer the meatballs to a plate and set aside.
  • Trim the top and base of the lemongrass stalks and peel off any dry or tough outer layers. Using a meat mallet, pound the lemongrass stalks until well bruised to release the flavor.
  • In the same skillet that was used to fry the meatballs add the chicken broth, red curry paste, unsweetened coconut milk, curry powder, salt, pepper, Kaffir lime leaves and lemongrass. Stir everything together and bring to a boil.
  • Add the meatballs back to the skillet, toss them around to cover them in the sauce, then cook for another 8 to 10 minutes, uncovered over medium-low heat. 
  • Remove the lemongrass and lime leaves from the sauce.
  • If you’re adding the shredded coconut, add it now and stir. I added this for a bit of sweetness to the sauce, but this is totally optional. You could also add a tsp or so of brown sugar. 
  • Garnish with cilantro and serve over cooked rice.

Video

Notes

The white sauce you see in the photos is some plain yogurt thinned with a bit of milk to make it easier to drizzle.
If you want to use a gluten free substitute for the panko breadcrumbs, substitute with 1/3 cup potato starch, also called potato flour.
Kaffir lime leaves can be found in the produce section of your grocery store near the lemongrass. If you can’t find any, just use regular lime juice.
* Lemongrass is a stiff grass native to India and is usually used as a herb in Asian Cuisine. Lemongrass is citrusy with a lemony flavor and it tastes like a mix of lemon and lemon mint. Lemongrass is also very fragrant.
Use as much red curry paste as you wish, some curry pastes may be spicier than others, so use your favorite brand and taste as you go along to adjust the spiciness level to what you prefer.
These meatballs can be stored in an airtight container in the fridge for 3 – 4 days.
This recipe also freezes quite well so just be sure to separate the balls from the sauce in airtight containers and store. Each should last around 3 months frozen. Just allow them to thaw in the fridge overnight and reheat on the stove top when ready to eat!
Nutritional information assumes about 5 meatballs and sauce per serving.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
 

Nutrition Information

Calories: 305kcal (15%)Carbohydrates: 6g (2%)Protein: 17g (34%)Fat: 24g (37%)Saturated Fat: 14g (88%)Cholesterol: 93mg (31%)Sodium: 300mg (13%)Potassium: 670mg (19%)Fiber: 2g (8%)Sugar: 3g (3%)Vitamin A: 890IU (18%)Vitamin C: 11.8mg (14%)Calcium: 33mg (3%)Iron: 2.2mg (12%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

side view shot of meatballs in a bowl drizzled with sauce

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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33 Comments
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Lisa
Lisa
Posted: 3 months ago

Hi Jo – would it be okay to use Lemongrass paste instead of fresh lemongrass? And if so how much paste would you suggest?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Lisa
Posted: 3 months ago

Absolutely! I would use about 2 teaspoons. 🙂

0
Reply
Mr Oliver R W Squires
Mr Oliver R W Squires
Posted: 2 years ago

5 stars
Make this recipe all the time for my mummy and daddy

0
Reply
Sue Harrowing
Sue Harrowing
Posted: 2 years ago

This was relatively easy to make and not too much of a kick, but your choice if you would like to have a bit more of a kick. Lemon grass was a pain, I don’t like to find ‘stringy’ bits in any dish as it reminds me of hair!!! One for my son’ s freezer enjoyable and will make again

0
Reply
Jodie
Jodie
Reply to  Sue Harrowing
Posted: 2 years ago

Hey Sue! I feel the same exact way you do about lemongrass. But I love the aroma and taste. So once I clean it up, before I throw it in my pot I like to tie it with some kitchen twine. That way I can pull it out all at once and no loosey bits escape into my sauces. Hope this tip helps you!

0
Reply
Priscilla
Priscilla
Posted: 4 years ago

5 stars
Made this dish on Saturday night and had friends over for dinner and it was delicious. Every body loved it will definitely be making it again

0
Reply
Meri
Meri
Posted: 5 years ago

Hi Jo,

I came across your site yesterday when I was looking for chicken piccata recipe. I made it and it was a success! My husband is a native Italian and a good cook, he is pretty picky on food especially when it comes to Italian dishes. But he loved the chicken that I made yesterday, great recipe! I think I will be visiting your site often 🙂

Btw, I stumbled upon this recipe because I saw “Indonesian” written on the title so I was pretty curious about it. I’m a native Indonesian, born and grew up in West Sumatera area. We are pretty popular in Indonesia as being good cook and our traditional dishes -famously known as Minang cuisines, originated from our ethnic Minangkabau- are also very popular in all over Indonesia and in the neighboring countries. We cook a lot of curry type dishes, and I’m saying this without bragging just as a statistical fact that Minang curry dishes, is probably one of the types that Indonesians look up too the most when they cook this kind of dishes. But Indonesian cuisines are very diverse just like the people. So different flavor from different place is common for us 🙂

My introduction is very long, but this recipe is the reason why I wanted to comment. It looks like a pretty good dish even though I have to say that we don’t have any traditional dish like this 🙂 and If I may comment further, there are a lot of ingredients that we don’t use at all in our dishes (red curry paste for instance, is not Indonesian. Our curry is quite different from Thai’s). But I understand as you said that you have never been in Indonesia but you tried some Indonesian dishes which you used to based the recipe upon. As an Indonesian I really appreciate that you highlighted my country and wrote this recipe!

If you want my suggestions for a more traditional taste of Indonesia, I’d be happy to share some recipes 🙂

Cheers,
Meri

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Meri
Posted: 5 years ago

Thanks for your comment! I’d love some Indonesian recipes, feel free to email me at jo@jocooks.com.

0
Reply
Michelle
Michelle
Posted: 5 years ago

Hi there what’s the white sauce drizzled over them looks like yogurt?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Michelle
Posted: 5 years ago

It’s actually yogurt, which I thinned out a bit with some milk, just so that I can drizzle over the meatballs.

0
Reply
EEM
EEM
Posted: 5 years ago

where have you been all my life! I came across the Indonesian meatball recipe on facebook. I made them and they are seriously so tasty. I used half the amount of panko as I try and prep for lunch weekly. was sick of the boring ones I would always make for lunch. I plan to search for some more low cal recipes on your site.
thanks again!

0
Reply
Michael
Michael
Posted: 5 years ago

5 stars
These sounds amazing, next up on my list. The only change I’ll probably make is a technique I’ve found works great with Green/Red Curry Chicken; instead of just adding the red curry paste into the pot if you fry it with oil first (a tablespoon of coconut oil is perfect!) on a hight heat and then slowly add a few spoonfuls of coconut milk you’ll get a phenomenal base that just isn’t possible when adding it to the other liquids. I will report back, thank you!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Michael
Posted: 5 years ago

Hi Michael, can’t wait to hear how it turned out!

0
Reply
Sak
Sak
Posted: 5 years ago

Would it be possible to throw everything in the crockpot? Dog days of summer here and i am hoping to just come home and eat….

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Sak
Posted: 5 years ago

Hi Sak! I have to say I haven’t tried these in a crockpot so I cannot tell you with certainty, but you can definitely do meatballs in a crockpot, so I think this should work. If you do try it, I’d love to hear how they turned out.

0
Reply
Sak
Sak
Reply to  Joanna Cismaru
Posted: 5 years ago

5 stars
OMG these meatballs was amazing!! I was too worried about the coconut milk curdling so I just made everything on the stovetop. I am so happy my lazy mentality didn’t win over this one because the sauce was so so so GOOD!! It smells so good right now in my small apt., my neighbors are probably drooling right now. Thanks for this great recipe

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Sak
Posted: 5 years ago

So glad you liked them! 😘

0
Reply
Vee
Vee
Posted: 5 years ago

Hi
Can I substitute bread crumbs with potato or tapioca flour? We are gluten free and dairy free and looking for substitutes. This looks delicious !

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Vee
Posted: 5 years ago

I haven’t used tapioca flour before so I can’t advise you there, however I have used potato flour in meatballs and I know it works great. Would love to hear how they turn out!

0
Reply
vee
vee
Reply to  Joanna Cismaru
Posted: 5 years ago

Thanks you – I will. Looks heavenly. Can I leave out the coconut milk? just found out my son cannot do coconut milk 🙁

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  vee
Posted: 5 years ago

The coconut milk really does give it that nice creamy taste, but perhaps try replacing it with heavy cream.

0
Reply
Peggi Charlesworth
Peggi Charlesworth
Reply to  Vee
Posted: 2 years ago

I use rice krispies crushed a bit and mixed with the egg and liquid before adding to the meat in meatball recipes to make them for my gluten sensitive family.

0
Reply
Marg
Marg
Posted: 6 years ago

5 stars
Hi Jo, thanks for sharing this recipe. Made it night before last with pork mince and it was a huge hit. Only thing is I needed to double the sauce quantity. I understand this pushes up the calories, but mainly added more chicken stock. DELISH!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Marg
Posted: 6 years ago

Glad you liked it Marg!

0
Reply
anita
anita
Posted: 6 years ago

Hello,
Do you use red chili paste or red curry paste?

0
Reply
Fenne Kieken
Fenne Kieken
Reply to  anita
Posted: 6 years ago

Thanks Anita. We updated the recipe as it was red curry paste. Thanks for catching that! Hope you tried them and know you will like them

0
Reply
Jennie Durren
Jennie Durren
Posted: 6 years ago

5 stars
This looks unbelievably delicious. I always have a hard time finding that kind of lime leaf, but I’ll have to look for this recipe!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Jennie Durren
Posted: 6 years ago

Thanks Jennie! I find it at the market and whenever I do, I buy a whole lot and freeze it. Let me know how you like the meatballs. 🙂

0
Reply
Carol
Carol
Posted: 6 years ago

I’m going to make your Indonesian meatball recipe. Can you give me some ideas on a couple of side dishes to go along with the meatballs? Love your recipes!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Carol
Posted: 6 years ago

Hi Carol! I served these meatballs over some rice, but it works on mashed potatoes as well. I’d also serve some steamed broccoli or green beans with it, really nice.

0
Reply
Mary
Mary
Posted: 6 years ago

Brilliant – another wonderful way to serve chicken – such great flavors!

0
Reply
Fenne Kieken
Fenne Kieken
Reply to  Mary
Posted: 6 years ago

These were so fun to create and so awesome and full of taste

0
Reply

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Hey there!

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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