Mini Indian Meatballs with Curry Coconut Sauce make the perfect Indian-inspired appetizer or party dish. The sauce adds a creamy and savory dimension with a spice blend of mild curry powder, turmeric, garam masala, and coriander, and fresh flavors of fresh cilantro and mint adding so much flavor of the chicken meatballs. Who doesn’t love a tasty coconut curry sauce?

Small chicken meatballs cooked in coconut curry sauce

Almost all cultures around the world have their version of the meatball, with the most popular being Italian. Greece has its own variation, and, of course, Swedish meatballs are a big favorite. Today, I’m introducing you to Indian meatballs, known as Kofta in India and the Middle East.

A mini meatball on a fork

Both the meatballs and the sauce in this Indian meatball curry are mild. I like to start the recipe this way because not everyone enjoys a lot of spice. It’s easy to add spice, but not to take it away. To add heat, you can use Indian Kashmiri chili powder or cayenne pepper.

This recipe is also completely gluten-free. The meatball ingredients contain no flour or bread crumbs, and the coconut milk serves as the thickener for the sauce.

Mini meatballs viewed from overhead on a grey plate with 2 forks

These coconut curry chicken meatballs are delightful on their own, but when served in the sauce, they become an irresistible culinary treat. Each bite delivers a perfect balance of savory spices and creamy coconut goodness.

What kind of meat is used for Kofta curry meatballs?

Pork, lamb, beef and chicken. Ground turkey can also be used.

Serving suggestion

Serve as an appetizer, or an easy dinner served over basmati rice, brown rice or cauliflower rice as a low carb, healthy option with a side of Indian spiced peas and tomato chutney.


Start by making the curry coconut sauce. Add oil to a pan, add the garlic and spices and cook for 1 minute.

Spices being toasted in a pan

Add tomato paste, coconut milk (full-fat coconut milk is best for a creamy sauce), salt and sugar, mix well. Bring to a simmer and add corn starch. Simmer until thickened.

Coconut milk and salt is added to a pan of Indian spices

Time to make the meatballs. To a large bowl add ground chicken, coriander, turmeric, garam masala, mint, cilantro and salt. 

Ground chicken in a glass bowl with fresh mint, cilantro and spices

Use a small ice cream or mini cookie scoop to scoop out the meatball mixture. Wet hands with a little water and roll forming the meatballs. 

Using a mini scoop to shape mini meatballs.

Add the meatballs to a parchment paper or foil lined baking sheet and bake for 20-25 minutes at 425°F/220°C until they reach an internal temperature of 165°F/74°C. Alternately, you can pan fry the meatballs in oil over medium heat. 

MIni Indian meatballs are lined up on a baking sheet ready to be baked

This recipe yields 24 mini meatballs and 1 ¼ cups/300ml of sauce.

Yield: 24 meatballs

Mini Indian Meatballs with Curry Coconut Sauce

A platter of meatballs in curry sauce viewed from overhead

Indian spices added like turmeric, garam masala and coriander and fresh mint to add freshness, they are served with a curry coconut sauce dipping sauce so you get a lovely sweet, slightly spicy element added.

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes


  • For the sauce:
  • 1 tablespoon olive oil
  • 2 cloves garlic, finely chopped or grated
  • 1 ½ teaspoons turmeric
  • 1 ½ teaspoons paprika
  • 2 teaspoons mild curry powder
  • 1 tablespoon tomato paste
  • 15 ounces (425 grams) unsweetened coconut milk
  • 1 tablespoon corn starch, mixed with a little water
  • ½ teaspoon salt
  • 2 teaspoons granulated sugar
  • For the meatballs:
  • 1 pound (453 grams) ground chicken breast
  • 1 teaspoon coriander powder
  • ½ teaspoon turmeric
  • ½ teaspoon garam masala
  • 1 teaspoon mint leaves, chopped
  • ½ teaspoon cilantro leaves, chopped
  • ½ teaspoon salt


  1. For the sauce:
  2. To a saucepan add oil and heat over medium heat. Add the garlic, turmeric, paprika and curry powder, stir into the oil to make a paste. Cook for 1 minute.
  3. Mix in the tomato paste and stir to mix well, cook for 1 minute. Add the the coconut milk, salt and sugar. Stir well and bring to a simmer. Stir in the corn starch mix and simmer for 3 minutes until thickened.
  4. Test for seasoning, add more salt if needed. Pour into a bowl and set aside.
  5. For the meatballs:
  6. Preheat oven to 425° F (220°C). Line a baking sheet with parchment paper or aluminum foil.
  7. Add all the chicken breast, coriander, turmeric, garam masala, mint, cilantro, and salt to a bowl and mix well using your hands. Using a small cookie scoop, scoop the meat and roll into balls. Line up onto the baking sheets, about 1/4 inch apart. Brush the tops with oil and bake for 15-20 minutes or until golden brown.
  8. While they are still warm, add them to a shallow bowl and pour over the curry sauce. Serve immediately.


Yields 24 mini meatballs

The sauce yields 1 1/4 cups/300ml

Nutrition Information



Serving Size


Amount Per Serving Calories 220Total Fat 10gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 0gCholesterol 17mgSodium 320mgCarbohydrates 21gFiber 1gSugar 2gProtein 18g

This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.