Description
A flavorful, tender chicken meatball recipe inspired by Thai flavors, perfect for weeknight dinners, meal prep, or sharing with family and friends.
Ingredients
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Ingredients
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1 lb (450 g) ground chicken
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2 cloves garlic, minced
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1 tablespoon fresh ginger, grated
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2 green onions, chopped
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2 tablespoons fresh cilantro, chopped
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1 tablespoon lime juice
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1 tablespoon soy sauce or coconut aminos
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1 tablespoon sesame oil
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1 teaspoon brown sugar
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½ teaspoon salt
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½ teaspoon black pepper
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½ teaspoon red chili flakes (optional)
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⅓ cup (20 g) breadcrumbs
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1 large egg
Glaze
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⅓ cup (80 ml) sweet chili sauce
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1 tablespoon soy sauce or coconut aminos
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1 tablespoon lime juice
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1 teaspoon sesame oil
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1 teaspoon cornstarch + 2 teaspoons water
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Instructions
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In a bowl, combine all meatball ingredients and mix gently until just combined.
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Shape the mixture into evenly sized meatballs.
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Cook in a skillet over medium heat for 8–10 minutes, turning until golden and cooked through, or bake at 400°F (200°C) for 15–18 minutes.
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In a saucepan, combine glaze ingredients and simmer until slightly thickened.
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Toss meatballs in the glaze and simmer for 1–2 minutes before serving.
Notes
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Store leftovers in an airtight container for up to 4 days.
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Freeze cooked or raw meatballs for up to 3 months.
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Adjust spice level to taste by increasing or reducing chili flakes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes