Thai Chicken Meatballs

A generously portioned main that you will savor! Hearty ground chicken, creamy and exotic - but easy enough for a weeknight dinner at home.

Ingredients

1 beaten egg

1/3 cup breadcrumbs

2 teaspoons minced garlic

2 teaspoons minced ginger

1 tablespoon soy sauce

1/4 teaspoon salt

1 ounce ground chicken

3/4 cup chopped cilantro

2 tablespoons peanut oil

1 cup diced onion

1 can coconut milk

1 teaspoon minced ginger

1 teaspoon minced garlic

1/2 cup chicken stock

1 teaspoon lime zest

1 tablespoon lime juice

Thinly sliced Fresno chile, for garnish

Instructions

1. In a large bowl, combine egg, breadcrumbs, 1 1/2 teaspoons garlic, 1 1/2 teaspoons ginger, soy sauce and 1/8 teaspoon salt. Refrigerate mixture for 5 minutes.

2. To the refrigerated mixture, add 1/4 cup cilantro and chicken. Gently mix to combine and form 18 meatballs (about 1 1/2 tablespoons in size).

3. Heat peanut oil in a large skillet over medium heat. When hot, add the meatballs to the skillet and sauté until golden, about 6 minutes. Transfer meatballs to a platter.

4. Add onion to the skillet and cook, stirring occasionally, about 4 minutes.

5. Add remaining garlic and ginger and cook until fragrant, about 30 seconds.

6. Add chicken stock and simmer for 1 minute, stirring to loosen anything sticking to the pan.

7. Add coconut milk, lime zest, lime juice and remaining salt and bring to a gentle simmer. 

8. Add cilantro, chicken meatballs and any accumulated juices to the pan. Reduce to low, cover and cook through 8-10 minutes.

9. Garnish with sliced chiles and remaining chopped cilantro.

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Thai Chicken Meatballs

Yield: 2

Author: Dink Cuisine

Prep time: 15 MinCook time: 25 MinTotal time: 40 Min

A generously portioned main that you will savor! Hearty ground chicken, creamy and exotic - but easy enough for a weeknight dinner at home.

Ingredients

• 1 beaten egg
• 1/3 cup breadcrumbs
• 2 teaspoons minced garlic
• 2 teaspoons minced ginger
• 1 tablespoon soy sauce
• 1/4 teaspoon salt
• 1 ounce ground chicken
• 3/4 cup chopped cilantro
• 2 tablespoons peanut oil
• 1 cup diced onion
• 1 can coconut milk
• 1 teaspoon minced ginger
• 1 teaspoon minced garlic
• 1/2 cup chicken stock
• 1 teaspoon lime zest
• 1 tablespoon lime juice
• Thinly sliced Fresno chile, for garnish

Instructions

1. In a large bowl, combine egg, breadcrumbs, 1 1/2 teaspoons garlic, 1 1/2 teaspoons ginger, soy sauce and 1/8 teaspoon salt. Refrigerate mixture for 5 minutes.
2. To the refrigerated mixture, add 1/4 cup cilantro and chicken. Gently mix to combine and form 18 meatballs (about 1 1/2 tablespoons in size).
3. Heat peanut oil in a large skillet over medium heat. When hot, add the meatballs to the skillet and sauté until golden, about 6 minutes. Transfer meatballs to a platter.
4. Add onion to the skillet and cook, stirring occasionally, about 4 minutes.
5. Add remaining garlic and ginger and cook until fragrant, about 30 seconds.
6. Add chicken stock and simmer for 1 minute, stirring to loosen anything sticking to the pan.
7. Add coconut milk, lime zest, lime juice and remaining salt and bring to a gentle simmer.
8. Add cilantro, chicken meatballs and any accumulated juices to the pan. Reduce to low, cover and cook through 8-10 minutes.
9. Garnish with sliced chiles and remaining chopped cilantro.

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