These make a great family friendly dinner, or they can be made into smaller meatballs for an appetizer. You can serve them as is with rice and veggies, or topped with an orange, teriyaki, or sweet chili glaze. They are also delicious with a Thai coconut curry sauce served over noodles!
Asian Chicken Meatballs
Serves 6
INGREDIENTS
1/3 cup full fat coconut milk
1 cup panko bread crumbs
1 bunch cilantro, chopped
2 cloves garlic, minced
4 green onions, chopped small
1 tbsp minced or grated ginger
zest of one lime
1 tsp salt
2 lbs ground chicken
2 eggs
1 tbsp low sodium tamari or soy sauce
1-3 tsp chili paste (to taste) like Sambal
1 tbsp toasted sesame oil
Optional
Orange sauce, sweet & sour sauce, or teriyaki sauce to glaze
chopped cilantro, green onions, toasted sesame seeds to garnish
INSTRUCTIONS
Put oven rack in middle position and preheat oven to 425°F.
Add bread crumbs to a large bowl and add the coconut milk. Mix with a fork until the bread crumbs have absorbed all the coconut milk. Add the chopped cilantro, garlic, green onions, lime zest, ginger and salt and mix with the bread crumbs until combined .
In a small bowl, whisk the together the eggs, soy sauce, sesame oil, and chili paste.
Add the ground chicken to the bowl with the bread crumbs and pour the egg mixture over the top. Use your hands to combine the ingredients being careful not to over mix.
The mixture will be on the wet side so carefully shape into 2 inch meatballs and place on to a baking sheet lined with parchement paper.
Bake for 10 minutes then turn the meatballs and bake for 10 minutes more or until the center of a meatball reaches 165 degrees.
Serve as is or glazed with sauce of choice and optional garnishes.
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