Thai Chicken Meatballs With Dipping Sauce
photo by Lavender Lynn
- Ready In:
- 45mins
- Ingredients:
- 23
- Serves:
-
4
ingredients
-
Sauce
- 2 tablespoons vegetable oil
- 4 scallions
- 2 garlic cloves
- 1⁄4 tablespoon ground galangal (can sub ginger)
- 1⁄2 cup well-drained crushed pineapple
- 1⁄2 cup rice vinegar
- 1⁄3 cup ketchup
- 1⁄4 cup packed dark brown sugar
- 2 tablespoons garlic and red chile paste
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
-
Meatballs
- 2 stalks fresh lemongrass
- 4 scallions
- 2 garlic cloves
- 1 tablespoon fish sauce
- 1 tablespoon water
- 1⁄2 teaspoon crushed red pepper flakes
- 1 egg
- 2 tablespoons milk
- 3⁄4 cup cooked white rice
- 1 1⁄4 lbs ground chicken
- 3⁄4 cup panko breadcrumbs
- salt and pepper
directions
-
To make the sauce:
- Chop the scallions and mince the garlic.
- Heat oil in a small saucepan. Add scallions, garlic, and galangal and cook for 3 minutes, stirring frequently.
- Add pineapple, vinegar, ketchup, sugar, chili paste, and soy sauce and mix well. Bring to a boil over medium-high heat, then reduce heat to low and simmer for 5 minutes.
- Combine cornstarch and 1 tablespoon of water in a small cup. Add the mixture to the sauce and cook, stirring, for 1 minute or until thickened slightly. Allow to cool to room temperature before serving.
-
To make the meatballs:
- Cover a rimmed baking sheet with foil and spray with cooking spray.
- Remove the leaves from the lemongrass and trim the root end. Slice the bottom 3 inches of the root; discard the remainder. Combine the lemongrass, scallions, garlic, fish sauce, water, and crushed red pepper flakes in a blender or food processor and puree until smooth.
- Whisk the egg and milk in a large mixing bowl. Add the lemongrass mixture and rice and mix well. Add the ground chicken and salt and pepper to taste and mix again.
- Make into 1 1/2 inch meatballs, roll in the panko crumbs, and place on the prepared pan. Spray the tops of the meatballs with cooking spray.
- Bake at 450 degrees for 12-15 minutes until meatballs are cooked through and no longer pink. Served immediately with the dipping sauce.
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