1-Step 1: Mix and Shape the Meatballs Start by taking a large bowl and combining your ground chicken, diced red bell pepper, sliced green onions, chopped cilantro, minced garlic, minced ginger, soy sauce, eggs, breadcrumbs, salt, and pepper. Mix these ingredients together gently. It is important not to overmix the meat, as this can make the meatballs tough. Just mix until everything is evenly combined.
Once mixed, form the mixture into balls. A handy tip is to keep your hands damp with water while shaping. This prevents the sticky chicken mixture from clinging to your fingers and helps you create smooth, round meatballs effortlessly.

2-Step 2: Sear the Meatballs Place a large pan over medium-high heat and melt the tablespoon of butter. Once the butter is bubbling, add the meatballs to the pan. Sear them for about 3 to 4 minutes per side. You want a nice golden brown crust to form on the outside. This locks in the juices and adds texture. Once they are browned on all sides, remove the meatballs from the pan and set them aside on a plate.

3-Step 3: Build the Sauce Base In the same pan you used for the meatballs, add the teaspoon of sesame oil. Toss in the sliced red onion and the sliced red bell pepper. Sauté these vegetables for about 4 to 5 minutes until they start to soften. This step builds a flavorful base for the sauce.
Next, add the minced garlic and minced ginger to the pan. Stir for about a minute until fragrant. Then, stir in the peanut butter, allowing it to melt slightly. Pour in the coconut milk, soy sauce, sriracha, curry powder, turmeric powder, and salt. Whisk everything together until the sauce is smooth and well combined. Bring the mixture to a gentle simmer.

4-Step 4: Simmer and Serve Carefully return the seared meatballs to the pan, nestling them into the sauce. Let everything simmer together for about 10 minutes. This allows the meatballs to finish cooking and absorb all the wonderful flavors of the curry and coconut sauce.
To serve, spoon the meatballs and sauce over a bed of steamed jasmine rice. Garnish generously with fresh cilantro and a squeeze of fresh lime juice. The bright lime adds a zesty finish that balances the creamy, spicy sauce beautifully.