A light and refreshing take on chicken meatballs with Thai-inspired flavors.
1 lb. ground chicken breast
3 scallions, white and green parts chopped, separated
2 tablespoons lemongrass paste
2–3 tablespoons cilantro, chopped
1 tablespoon + 1/2 teaspoon fish sauce
1 clove garlic, chopped
1 tablespoon fresh ginger, chopped
1 tsp red pepper flake, optional (can use more or less)
1/2 cup panko breadcrumbs
1 tablespoon light oil (light olive or canola would work)
1 mini (5 oz.) can of coconut milk (about half of a regular size can)
2 large cucumbers, sliced thinly or spiralized
1 1/2 cups of shredded carrots (3 handfuls)
2 tablespoons of rice vinegar
1 half lime, juiced
2 tablespoons honey
Salt, to taste
Preheat oven to 400 degrees.
Combine ground chicken, white parts of scallions, lemongrass paste, cilantro, 1 tbsp. fish sauce, garlic, ginger, red pepper flake, panko breadcrumbs, and pinch of salt in bowl. Mix together with hands until just combined, but ingredients evenly distributed. Form into meatballs.
Heat oven-safe skillet on medium-high heat and pour in light oil. Sear meatballs on all sides until brown all over.
Pour in coconut milk into pan to deglaze pan. Stir sauce around, scraping up bits off bottom of pan as you stir. Place oven-safe pan of meatballs into oven and bake for 10 min.
Meanwhile, mix together sliced cucumber and shredded carrots in a bowl. In a separate bowl, whisk together rice vinegar, lime juice, honey, 1/2 tsp fish sauce, and 1-2 pinches of salt. Pour sauce over top of vegetables and mix well. Allow to sit while meatballs finish. Salad can be prepared night before and sit overnight in refrigerator.
Remove meatballs from oven. Serve immediately on top of whole grain rice (optional) with salad. Garnish with green parts of scallions or additional cilantro (optional).
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