Meatballs are a favorite in my home. They’re super versatile with infinite flavor profiles and spice and herb mixtures. These Cumin Meatballs with Coconut Cream Sauce are a flavorful blend of cumin paired with coconut milk and typical Italian spices such as oregano. Feel free to swap out the ground chicken for ground turkey, pork, or beef.

As always, I prefer to bake my meatballs in a muffin tin, creating perfect golden brown crispy edges. Pair these with a side of quinoa pilaf and Turmeric Cauliflower for a complete meal.

Cumin Chicken Meatballs with Coconut Cream Sauce

Course Main Course
Keyword appetizer, keto, whole30
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Author Abbie Gellman



  • 1 egg beaten
  • 2/3 cup whole wheat bread crumbs
  • ¼ cup milk
  • ½ teaspoon dry mustard
  • 1 teaspoon cumin
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 pound ground chicken


  • 1 teaspoon extra virgin olive oil
  • ½ onion diced
  • 1 clove garlic minced
  • ½ teaspoon Italian seasoning
  • ¼ teaspoon dried oregano
  • ½ teaspoon crushed red pepper flakes
  • ½ teaspoon salt
  • 1 cup coconut milk
  • ½ teaspoon apple cider vinegar


  1. Pre-heat oven to 425 degrees F. Spray muffin tins with oil spray.
  2. Mix meatball ingredients together and place ~1 ounce balls in each muffin spot. Bake ~30 minutes, until golden brown.
  3. In saucepan on stove, heat oil over medium heat. Add onion and saute till translucent, ~3 minutes. Add garlic and saute ~1 minute. Add dried spices and cook, stirring, ~30 seconds. Add coconut milk and vinegar and heat through.
  4. Serve meatballs with sauce on top or on the side.

Recipe Video

Cumin Meatballs & Coconut Cream: Recipe & Video

About The Author

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