Thai Chicken Meatballs

Name: Thai Chicken Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Ingredients: 1 pound ground chicken; 1 large egg; 1 cup panko bread crumbs; 1 clove garlic, minced; 1 Tbsp freshly grated ginger; 2 Tbsp finely chopped cilantro; 1/2 tsp each salt and pepper; 2 Tbsp olive oil; 1 can coconut milk (about 1 1/2 cups); 3 Tbsp red curry paste; 3 cloves minced garlic; 2 Tbsp freshly grated ginger; 2 Tbsp peanut butter; 2 Tbsp brown sugar; Juice of 2 lime sugar; Salt and pepper, to taste; Chopped cilantro and chopped peanuts, for garish (optional)

by Karlie's Kitchen

8 Servings

45 min

Are you looking for a new dinner idea that packs some serious flavour? Check out my new recipe for Thai chicken meatballs!

This dish comes together in about 40 minutes and is super easy to prep. Fresh garlic, ginger and cilantro are added to lean ground chicken for some seriously tender meatballs. The coconut milk red curry sauce packs some serious heat and comes together to create the most delicious and silky sauce.

I like serving this dish dish with cilantro lime rice (see this recipe posted now!) and fresh sautéed vegetables for a dinner that is surely to be a crowd pleaser! Enjoy!

Thai Chicken Meatballs

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Recipe details

Yield 8 Servings
Time spent: Prep time: 15 Minutes Cook time: 30 Minutes Total time: 45 min

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% Daily value

Ingredients

For the meatballs

1 pound ground chicken
1 large egg
1 cup panko bread crumbs
1 clove garlic, minced
1 Tbsp freshly grated ginger
2 Tbsp finely chopped cilantro
1/2 tsp each salt and pepper
2 Tbsp olive oil

For the sauce

1 can coconut milk (about 1 1/2 cups)
3 Tbsp red curry paste
3 cloves minced garlic
2 Tbsp freshly grated ginger
2 Tbsp peanut butter
2 Tbsp brown sugar
Juice of 2 lime sugar
Salt and pepper, to taste
Chopped cilantro and chopped peanuts, for garish (optional)

Instructions

For the meatballs

In a large mixing bowl, combine all of the ingredients except for the olive oil. Use your hands to combine until just mixed together.
Roll mixture into golf ball sized meatballs. I generally get 18-24 meatballs from the mixture.
In a large fry pan, heat oil over medium high heat and begin to fry meatballs until golden brown, about 6-7 minutes. They will finish cooking in the sauce. Once golden brown, set aside,

For the sauce

In the same large fry pan, add in coconut milk and heat over medium heat.
Whisk in red curry paste, garlic and ginger. Simmer on medium heat until combined.
Next, whisk in peanut butter, brown sugar and lime juice.
Lower heat to low and add in meatballs. Cover and allow sauce to thicken, about 10-15 minutes,
Once heated through and thickened, serve with sautéed vegetables and rice. Enjoy!