Thai Chicken Meatballs

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Thai Chicken Meatballs

Recipe Makes 6 Servings. Each Serving Is:

Cals

418

Protein

38g

Carbs

41g

Fat

11g

flat-lay photography of assorted-variety of stir fried and vegetable foods

Ingredients

  • 2 x 450 g pkgs extra lean ground chicken breasts
  • 1/2 c. cilantro chopped fine
  • 1/2 c. panko breadcrumbs
  • 2-3 Tbsp mixture of garlic, ginger, red chili peppers
  • 1-2 Tbsp lemon grass paste
  • Salt & pepper

Coconut Curry Sawce

  • 1 c. bell pepper, diced
  • 1 c. yellow onion, diced
  • 1 c. carrots, peeled & grated
  • 1 can (247 ml) light coconut milk
  • 1/2 c. chicken stock or bone broth
  • 1-2 Tbsp tomato paste
  • 1-2 Tbsp yellow curry powder
  • 1-2 tsp of coconut sugar
  • 1/2-1 tsp each of cumin and garam masala Juice of 1 lime
  • Salt & pepper

    Other ingredients:

  • 4 c. cooked basmati rice

Directions

1. In a large mixing bowl combine all of the chicken ball ingredients.
2. In a large pan, over medium heat, oil and brown half the meatballs until they are golden brown and about 80% cooked through then remove from heat. Repeat with the other half. 3. Add the pepper, onion, and carrots to the pan with some salt & pepper. Cook until soft. 4. Add in the chicken stock, coconut milk, tomato paste, spices. Mix the
ingredients well and bring to a simmer.
5. Add the chicken meatballs back in and simmer until cooked to
165 degrees F.
6. Serve with rice, meatballs, and the coconut curry sawce.
Optional garnish with cilantro and a lime wedge.

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