Thai Chicken Meatballs with dipping sauce
Thai Chicken Meatballs are great for an party appetizer, as an addition to rice noodle pasta or in sandwiches. The prep time may be reduced by using a mini chopper which doesn't need to be rinsed between ingredients since they will all be mixed together in the meatballs! Maybe be made gluten-free as directed or with gluten bread crumbs depending on your needs.
Servings 18 (2 meatballs per serving)
Calories 94kcal
Ingredients
- 2 pounds ground Chicken
- 1 cup regular or gluten-free breadcrumbs (4-5 slices)
- 1/4 cup chopped fresh Cilantro
- 1/3 cup chopped fresh Basil
- 4 Scallions diced (white and green portions)
- 2 Garlic Cloves diced
- 2 inch piece fresh Ginger Root peeled and diced
- 1 tablespoon Lemongrass Powder
- 2 tablespoons Lime Juice
- 1/2 teaspoon Kosher Salt
- 1 tablespoon Fish Sauce
- 1 tablespoon Thai Red Curry Paste
Suggested Dipping Sauces:
Instructions
- Preheat oven to 400 degrees. Fit a large (17 inch by 13-inch) rimmed baking sheet with foil (dull side up) and a cooling rack sprayed with non-stick spray. Note: recipe may be adapted to use a smaller baking sheet/rack combination.
- In a large bowl combine all ingredients. Work together with hands until all ingredients are incorporated (be sure to wash hands afterwards). Scoop heaping tablespoon and roll between the palms of your hands into balls. Place on the prepared rack leaving space between all the meatballs.
- Cook for 20-25 minutes, until the internal temperature of the meatballs registers 165 degrees with an instant read thermometer. Allow to rest for a few minutes before serving.
Nutrition
Calories: 94kcal | Carbohydrates: 4g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 43mg | Sodium: 174mg | Potassium: 275mg | Fiber: 0g | Sugar: 0g | Vitamin A: 195IU | Vitamin C: 1.3mg | Calcium: 8mg | Iron: 0.5mg