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

An incredibly flavorful dish featuring juicy chicken meatballs infused with warm spices and complemented by sweet acorn squash, all topped with a rich coconut sauce.
Prep Time15 minutes
Cook Time4 hours
Total Time4 hours 15 minutes
Course: Dinner, Main Course
Cuisine: Comfort Food, Indian
Keyword: Acorn Squash, Coconut Sauce, Slow Cooker Recipe, Spicy Chicken Meatballs, Weeknight Dinner
Servings: 4 servings
Calories: 475kcal

Ingredients

For the spice mix

  • 2 tablespoons garam masala
  • 1 tablespoon freshly grated ginger
  • 2 teaspoons yellow curry powder
  • 1/2 teaspoon turmeric
  • 1 teaspoon cayenne pepper Adjust according to spice tolerance.

For the meatballs

  • 1 1/2 pounds ground chicken
  • 1/4 cup plain Greek yogurt
  • Kosher salt, to taste

For cooking

  • 1 yellow onion, chopped
  • 1 shallot, chopped
  • 6 whole garlic cloves
  • 1/2 cup tomato paste
  • 1 small acorn squash, cut into wedges
  • 1 can full-fat coconut milk (14 oz)
  • 4 tablespoons salted butter
  • 1 teaspoon honey
  • 1/2 cup fresh cilantro, chopped

For serving

  • Steamed rice
  • Naan

Instructions

Spice Mix Preparation

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

Forming the Meatballs

  • In a mixing bowl, combine the ground chicken, half of the spice mix, and Greek yogurt. Season with kosher salt and mix well. Form into 1-tablespoon-sized meatballs.

Slow Cooker Assembly

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

Broiling the Squash and Garlic

  • Once the cooking time nears its end, preheat the broiler to high. Transfer the squash and garlic to a baking sheet, add butter, and broil for 2-5 minutes until lightly charred. Peel the garlic cloves, mash them with butter and honey, and toss with the roasted squash.

Final Touches

  • Set the slow cooker to HIGH, stir in the coconut milk, and cook uncovered for about 10 minutes until warmed through. Add fresh cilantro before serving.

Serve and Enjoy

  • Spoon the meatballs and coconut sauce over steamed rice. Serve charred acorn squash and naan on the side, garnished with extra cilantro.

Notes

Make ahead of time by preparing meatballs in advance. Adjust spice level by modifying cayenne pepper.