Delicious Thai Chicken Meatballs
These bite-sized chicken meatballs are packed with Thailand's bold and spicy flavours, combining tender chicken, fragrant herbs, and spice.
Equipment
- 1 skillet
Ingredients
For meatball mix
- 1 lb ground chicken
- 3/4 cup coconut flour or 1/2 cup breadcrumbs
- 1 tbsp fish sauce
- 1 tbsp cilantro
- salt and pepper to taste
For the sauce
- 1 small onion chopped
- 3 tbsp Olive oil or oil of choice for frying
- 1 tbsp red curry Thai paste or red sauce (1 bell pepper, 2 ripe medium ripe tomatoes) blended and then cooked down with 2 tbsp of oil
- 1/4 tsp turmeric
- 1/2 tsp salt or to taste
- 2 cloves garlic minced
- 1 tsp ginger minced
- 1/2 tsp curry powder
- 1/2 tsp red chilli pepper
- 1/2 tsp cayenne
- 1/4 tsp ground cumin
- 1.5 tsp sugar
- 1/2 cup coconut milk full-fat
- 1/2 cup water can be eliminated if your coconut milk is not thick enough. Repace with an additional half cup of coconut milk
- 1 tbsp lemon juice
- 1 tbsp cilantro fresh
Instructions
- In a medium bowl, combine the chicken, coconut four, 1 tbsp fish sauce, egg, cilantro, salt, and pepper then mix everything with your hands until just combined. Place it in the fridge for 10 minutes to form.
- Use your hands to shape the mixture into small meatballs. You should end up with around 30-35 meatballs.
- Heat oil onto a non-stick pan then add the meatballs (don't overcrowd the skillet) and fry until golden brown on all sides, about 2-3 minutes per side. Repeat with the remaining meatballs. Don't worry if it is not fully cooked, it'll continue cooking in the final step
- Remove the meatballs from the oil with a slotted spoon and place them on a paper towel-lined plate to drain any excess oil.
- In the same pan, add onions, and cook until translucent. Add garlic and ginger and cook for another minute.
- Add red paste if using or the red tomato sauce
- Add the rest of the spices, i.e. turmeric, curry powder, red chilli peppers, cayenne, cumin, sugar, 1 tbsp of fish sauce, salt and pepper.
- Add in the coconut milk and water and mix well. Place the meatballs back into the pan and cover.
- Cover and simmer for about 10 minutes. Garnish and serve
- Serve the Thai Chicken Meatballs hot, garnished with cilantro over preferred cooked rice.
Video
Notes
Please note that the nutritional information is a rough estimate and can vary slightly based on the products used in the recipe.
Nutrition
Calories: 441kcalCarbohydrates: 19gProtein: 24gFat: 30gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 98mgSodium: 779mgPotassium: 726mgFiber: 9gSugar: 5gVitamin A: 730IUVitamin C: 5mgCalcium: 31mgIron: 3mg
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