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Thai chicken meatballs
Thai chicken meatballs
Thai chicken meatballs is a delicious and flavorful dish made with ground chicken mixed with Thai seasonings like lemongrass, ginger, garlic, and cilantro. They are typically shaped into small balls and either baked or pan-fried until cooked through. These meatballs can be served as an appetizer with a dipping sauce such as peanut sauce or as a main dish with rice or noodles.
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Ingredients
- 1 pound ground chicken
- 2 cloves garlic minced
- 1 tablespoon ginger grated
- 2 stalks lemongrass finely chopped
- 2 green onions thinly sliced
- 1/4 cup cilantro chopped
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 teaspoon red chili flakes (optional)
- Salt and pepper to taste
- 1 tablespoon vegetable oil
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the ground chicken, garlic, ginger, lemongrass, green onions, cilantro, soy sauce, fish sauce, lime juice, red chili flakes, salt, and pepper. Mix everything together until well combined.
- Shape the chicken mixture into small meatballs, about 1 inch in diameter, and place them on the prepared baking sheet.
- Brush the meatballs with vegetable oil to help them brown and crisp up in the oven.
- Bake the meatballs for 15-20 minutes or until they are cooked through and golden brown on the outside.
- Serve the Thai chicken meatballs with a side of dipping sauce such as peanut sauce or over rice or noodles for a delicious meal.
- Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 177kcal (9%)Carbohydrates: 3g (1%)Protein: 21g (42%)Fat: 9g (14%)Saturated Fat: 3g (19%)Polyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 98mg (33%)Sodium: 683mg (30%)Potassium: 682mg (19%)Fiber: 0.5g (2%)Sugar: 1g (1%)Vitamin A: 278IU (6%)Vitamin C: 3mg (4%)Calcium: 21mg (2%)Iron: 2mg (11%)
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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