• Skip to primary navigation
  • Skip to privacy navigation
  • Skip to main content
  • Skip to primary sidebar

Jo Cooks

Simple - Easy - Comfort

Join my free recipe email club!
Free eBook
  • Recipe Index
  • Cookbooks
    • The Big Book of Jo’s Quick and Easy Meals
    • 30-Minute One-Pot Meals
  • ABOUT JO
  • Contact
  • Facebook Instagram Pinterest Twitter YouTube
  • Dinner Ideas
  • Instant Pot
  • Slow Cooker
  • 30 Minute Meals
  • One Pot
  • Desserts
Home / Recipes
45 minutes
4.74 from 15 votes
31 Comments

Indonesian Meatballs

Jump to RecipePrint RecipeJump to Video
  • 274
  • 112
by: Joanna Cismaru
08.01.19
Updated: 10.03.20

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

Looking for more recipes? Follow on… My Newsletter Pinterest Facebook Instagram

side view shot of meatballs in a bowl drizzled with sauce

Indonesian Meatballs

4.74 from 15 votes
Prep: 20 mins
Cook: 25 mins
Total: 45 mins
Author: Joanna Cismaru
Serves: 8
Print Pin Rate
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!

Ingredients

For Meatballs

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

For Sauce

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

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

Recipe 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%)
Course:Main Course
Cuisine:Indonesian
Keyword:indonesian food, meatballs
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!

Meet 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.

30 recipes from around the world cover.

Never miss a recipe!

Subscribe and get a FREE dinner recipes ebook!

overhead shot of a pot of creamy chicken sun dried tomato gnocchi
Previous Post
Creamy Sun Dried Tomato Chicken Gnocchi
overhead shot of french toast on a plate topped with maple syrup and strawberries
Next Post
French Toast

Reader Interactions

Leave a Comment & Rate Recipe Cancel reply

Did you make this recipe? Rate it:




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Mr Oliver R W Squires says

    February 27, 2021 at 8:44 am

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

    Reply
  2. Sue Harrowing says

    April 6, 2020 at 6:05 am

    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

    Reply
    • Jodie says

      January 22, 2021 at 2:44 pm

      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!

      Reply
  3. Priscilla says

    July 15, 2018 at 2:28 pm

    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

    Reply
  4. Meri says

    January 4, 2018 at 7:01 pm

    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

    Reply
    • Joanna Cismaru says

      January 4, 2018 at 7:38 pm

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

      Reply
  5. Michelle says

    November 8, 2017 at 5:53 pm

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

    Reply
    • Joanna Cismaru says

      November 9, 2017 at 2:49 pm

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

      Reply
  6. EEM says

    October 4, 2017 at 11:25 am

    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!

    Reply
  7. Michael says

    September 11, 2017 at 8:47 am

    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!

    Reply
    • Joanna Cismaru says

      September 11, 2017 at 10:38 am

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

      Reply
  8. Sak says

    August 15, 2017 at 1:02 pm

    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….

    Reply
    • Joanna Cismaru says

      August 16, 2017 at 10:37 am

      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.

      Reply
      • Sak says

        August 17, 2017 at 5:29 pm

        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

      • Joanna Cismaru says

        August 18, 2017 at 9:53 am

        So glad you liked them! 😘

  9. Vee says

    August 12, 2017 at 11:30 am

    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 !

    Reply
    • Joanna Cismaru says

      August 12, 2017 at 11:41 am

      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!

      Reply
      • vee says

        August 15, 2017 at 12:12 pm

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

      • Joanna Cismaru says

        August 16, 2017 at 10:23 am

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

    • Peggi Charlesworth says

      June 25, 2020 at 10:13 pm

      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.

      Reply
  10. Marg says

    March 13, 2017 at 4:31 pm

    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!

    Reply
    • Joanna Cismaru says

      March 13, 2017 at 6:37 pm

      Glad you liked it Marg!

      Reply
  11. anita says

    March 1, 2017 at 7:07 am

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

    Reply
    • Fenne Kieken says

      March 1, 2017 at 9:33 am

      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

      Reply
  12. Jennie Durren says

    February 27, 2017 at 5:38 pm

    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!

    Reply
    • Joanna Cismaru says

      February 27, 2017 at 6:55 pm

      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. 🙂

      Reply
  13. Carol says

    February 27, 2017 at 9:46 am

    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!

    Reply
    • Joanna Cismaru says

      February 27, 2017 at 10:23 am

      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.

      Reply
  14. Mary says

    February 27, 2017 at 8:17 am

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

    Reply
    • Fenne Kieken says

      February 27, 2017 at 9:46 am

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

      Reply
  15. Sara @ Last Night's Feast says

    February 27, 2017 at 7:37 am

    yummy!

    Reply

Primary Sidebar

Joanna Cismaru

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.

Read More…
cover for the big book of jo's quick and easy meals.

My Cookbook

Pre-Order Now: Amazon | Indigo | Barnes & Noble | Indie Bound | Books-A-Million

Never miss a recipe!

Subscribe and get a FREE dinner recipes ebook!

Sign me up

Dinner Recipes

a wooden spoon lifting a salisbury steak out of the skillet

Salisbury Steak

closeup of beef stew in a dutch oven with a ladle inside.

Beef Stew

overhead shot of zucchini lasagna in a baking dish

Zucchini Lasagna

a white bowl full with american goulash and a fork inside stacked on top of an empty bowl

American Goulash (Chop Suey)

two plate with sloppy joes and buns next to a greens salad

Sloppy Joes

beef barley soup in a white bowl with a spoon inside.

Beef Barley Soup

overhead shot of chicken broccoli and rice casserole in a pot

One Pot Cheesy Chicken Broccoli Rice Casserole

creamy chicken lazone in a skillet garnished with parsley.

Chicken Lazone

Popular Now

a hand dipping a chicken tender in ranch dressing

Air Fryer Chicken Tenders

a fork stabbing a garlic butter steak bite in a skillet full of them

Garlic Butter Steak Bites

a prime rib roast sliced on a plate

Prime Rib Roast

side view shot of a cinnamon bun with a bite taken out of it on a plate

Cinnabons Cinnamon Rolls

side view shot of a hand dipping a piece of naan bread into the bowl of chicken tikka masala

Instant Pot Chicken Tikka Masala

close up of the layers on the homemade croissant

Homemade Croissants

overhead shot of crusty bread loaf

No Knead Bread

side view shot of two halves of a chicken salad sandwich stacked on a plate exposing the centers

The Best Chicken Salad

Jo Cooks...

Flavors from around the world

No matter what household we have all grown up in, there is something that has brought us all together here and that is a love and appreciation of food. Food that is from cultures and cuisines across the world has always been a staple of the blog. I'm excited to bring you all a taste of each corner of the earth, every last bite seasoned to perfection and served up with love - from my kitchen to yours.
moo shu pork in a white bowl with a pair of tongs.

Asian

closeup of italian mac and cheese in a white bowl with a big serving spoon.

Italian

chimichangas on a serving platter on a bed of lettuce garnished with salsa and sour cream.

Mexican

a bunch of crepes folded on a plate.

Romanian

sideview shot of butter chicken on a plate over white rice garnished with parsley

Indian

red lentil hummus in a big black bowl garnished with a bit of smoked paprika.

Middle Eastern

Trending Now

overhead shot of oven baked chicken breasts in a baking dish

Baked Chicken Breast

overhead shot of oven baked chicken thighs in a pan

Oven Baked Chicken Thighs

a whole roast chicken surrounded by potatoes

Roast Chicken

a prime rib roast sliced on a plate

Prime Rib Roast

Browse All
  • Easy Dinners
  • Instant Pot
  • 30 Minute Meals
  • Chicken Recipes
  • Desserts
  • Recipe Index

Featured On

today logo.
huffpost logo.
the washington post logo.
jezebel logo.
countryliving logo.
good housekeeping logo.
lifehack logo.
buzzfeed logo.
mashable logo.
woman's day logo.
health logo.
better homes & gardens logo.
delish logo.
healthline logo.
nbc news logo.
blogloving logo.
university of washington logo.
shape logo.
Facebook Instagram Pinterest Twitter YouTube
  • Recipe Index
  • Cookbooks
  • About Jo
  • Contact
  • visit my other site: Craving Home Cooked
  • Privacy Policy
  • Accessibility Statement
© 2021 · All Rights Reserved · Back to Top
Opens in a new window Opens an external site Opens an external site in a new window

Subscribe and get a free dinner recipes ebook!

12553shares
  • 274
  • 112