Thai Chicken Meatballs
User Reviews
4.7
Thai Chicken Meatballs
Description
The recipe starts by roughly chopping green onions, garlic, ginger, and red chilies in a food processor. Cilantro leaves and stems, lime zest, and salt are added and finely chopped to form an aromatic blend. Ground chicken is then combined with the mixture and gently pulsed until incorporated without overmixing.
The meat mixture is shaped into small, roughly half-tablespoon meatballs using wet hands to prevent sticking. These cook in batches in a medium-high heat pan with neutral oil, developing a browned exterior while remaining tender inside. The result is a moist, flavorful meatball with distinct Thai-inspired herbal and citrus notes and mild heat from the chilies.
Meatballs can be served hot or at room temperature and garnished or accompanied by dipping sauces. Larger meatballs will require longer cooking times to ensure doneness.
Ingredients
- 3 green onions
- 4 cloves garlic
- 1½ tablespoon ginger grated
- 2 red chilies
- 1 cup cilantro stems and leaves, fresh
- lime zest
- ¾ teaspoon salt
- 1 lb ground chicken
- 2 tablespoon neutral cooking oil generic cooking oil
Instructions
- Cut the root and the dark ends off the green onions. Then, roughly chop them into 3-4 pieces each.3 green onions
- Add them to the food processor, peeled garlic and grated ginger.4 cloves garlic1½ tbsp grated ginger
- Cut the ends off the chilies and add them to the processor.2 red chillies
- Blitz the mix until you have a roughly chopped mixture.
- Add the coriander, lime zest and salt.1 cup fresh cilantro zest of a lime¾ teaspoon salt
- Blitz again until you have a finely chopped mixture.
- Add the chicken mince and pulse chop until just combined.1 lb / 500 g ground chicken
- Fill a bowl with water and dip your hands in.
- Remove about a ½ tablespoon of the mixture and shape it into a small ball.
- Place the ball on a lined baking sheet and repeat. (and repeat......)
- Once you have finished, heat the oil in a large frying pan and cook the meatballs in batches. Keep that pan on medium-high heat and cook them for 3-4 minutes, rolling them about the pan to cook on all sides and prevent them from sticking or burning. After 3 minutes, remove a ball and cut it open to check there is no pink.2 tablespoon oil
Notes
- If making larger meatballs, increase cooking time to ensure they are thoroughly cooked inside.
- These meatballs are suitable to serve either hot or at room temperature.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30meatballs
Amount Per Serving
Calories 33 kcal
% Daily Value*
| Calories | 33kcal | 2% |
| Carbohydrates | 1g | 0% |
| Protein | 3g | 6% |
| Fat | 2g | 3% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 13mg | 4% |
| Sodium | 69mg | 3% |
| Potassium | 98mg | 2% |
| Fiber | 0.1g | 0% |
| Sugar | 0.2g | 0% |
| Vitamin A | 77IU | 2% |
| Vitamin C | 5mg | 6% |
| Calcium | 3mg | 0% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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