Thai Chicken Meatballs

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!