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+ servings

Lemongrass Chicken Meatballs with Cucumber Salad

Melissa
A light and refreshing take on chicken meatballs with Thai-inspired flavors.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course dinner, meal prep
Cuisine American- Asian inspired
Servings 4 servings

Ingredients
  

  • 1 lb. ground chicken breast
  • 3 stalks scallions white and green parts chopped, separated
  • 2 tablespoons lemongrass paste
  • 2-3 tablespoons cilantro chopped
  • 1 tablespoon + ½ teaspoon fish sauce divided
  • 1 clove garlic chopped
  • 1 tablespoon fresh ginger chopped
  • 1 teaspoon red pepper flake optional (can use more or less)
  • ½ cup panko breadcrumbs
  • 1 tablespoon light oil light olive or canola would work
  • 5 oz coconut milk 5 oz. can
  • 2 large cucumbers sliced thinly or spiralized
  • 1 ½ cups shredded carrots about 3 handfuls
  • 2 tablespoons rice vinegar
  • ½ oz lime juice (the amount of juice in about ½ lime)
  • 2 tablespoons honey
  • Salt to taste

Instructions
 

  • 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, ½ teaspoon 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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Nutrition

Calories: 371kcalCarbohydrates: 25gProtein: 23gFat: 21gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 98mgSodium: 523mgPotassium: 1094mgFiber: 3gSugar: 13gVitamin A: 7246IUVitamin C: 11mgCalcium: 75mgIron: 3mg
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