Chicken Thai Meatballs
Recipe by: Chop Shop Team
Enjoy a fusion of Thai flavors with these tender chicken and pork meatballs, baked to perfection and simmered in a rich coconut curry sauce. Enhanced with ginger, garlic, and red curry paste, these meatballs are both flavorful and aromatic. Served with a creamy, slightly sweet coconut curry sauce, they make a delicious and comforting meal. Perfect over rice or noodles, this dish is garnished with fresh cilantro for a burst of freshness.
Ingredients
Chicken Meatball Ingredients:
1 lb ground chicken
1 lb ground pork
1 egg
1 cup panko
½ cup minced green onion
3 cloves pressed garlic
1 ½ tbsp grated ginger
1 tbsp soy sauce or fish sauce
1 tbsp red curry paste
1 tsp kosher salt
1 tsp freshly ground black pepper
Coconut Curry Sauce:
1 tbsp canola oil
½ red bell pepper, sliced
½ yellow onion, sliced
1 tbsp ginger
1 tbsp red curry paste
1 can (13.5 oz) unsweetened coconut milk
1 tbsp fish sauce
2 tbsp brown sugar
Chopped cilantro for garnish
Instructions
**For the Baked Meatballs:**
1. Preheat oven to 400°F and grease a baking sheet.
2. In a large bowl, mix ground chicken, pork, egg, panko, green onion, garlic, fish sauce, ginger, red curry paste, salt, and pepper.
3. Refrigerate for at least 15 minutes.
4. Form 1-inch meatballs, place on the baking sheet, and bake for 20 minutes. Broil for 5-10 minutes for a crispy crust.
5. Add meatballs to the Coconut Curry Sauce.
**For the Coconut Curry Sauce:**
1. In a skillet, heat oil and cook onions and bell pepper for 3-4 minutes.
2. Stir in ginger and red curry paste; cook for an additional 2-3 minutes.
3. Add coconut milk, brown sugar, and fish sauce; cook for 5 minutes.
4. Add baked meatballs and cook for an extra 5 minutes, stirring occasionally.
5. Taste and adjust seasoning.
If coconut curry isn’t your jam, toss these meatballs in your favorite Red Sauce and add a little red curry sauce to give it a little zing.