Here’s a great recipe that offers a twist on traditional meatballs.
If you’ve been following my blog, you know that I often use turkey instead of beef or pork in a number of recipes such as meatloaf and meatballs, but this recipe takes it a step further. Not only are these meatballs made with chicken, but they also have Thai-inspired ingredients like cilantro and sesame oil.
I’ve served these with roasted broccoli and roasted sweet potatoes, but they are also good with noodles, carrot slaw, and peanut sauce (recipes to follow).
This recipe is simple and delicious, and usually allows for enough leftover for lunch the following day.
Thai Chicken Meatballs
½ cup bread crumbs* (I used gluten-free bread to make my crumbs)
¾ cup diced red onion
1 whole egg
¼ cup cilantro
¼ teaspoon red chili flakes
½ teaspoon fish sauce (I recommend Red Boat brand)
½ teaspoon salt
2 tablespoons sesame oil
4 skinless chicken breast halves, boned and defatted
Preheat oven to 400° F.
Combine all ingredients in a food processor, and pulse until ground.
Scoop out the mixture about 2 tablespoons at a time, and roll portions into balls. (I use a portion scoop to make sure my meatballs are all the same size.) Place meatballs side-by-side on a baking sheet and bake for 15 to 20 minutes or until cooked through.
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This recipe was shockingly easy to make and got “4 thumbs up” from my two children, both who asked for seconds. We served it with Tina’s recommended carrot slaw, that also was a hit. (Oh yeah, we adults loved it,too!)