Thai Meatballs
Equipment
- 1 Food Processor You can substitute a blender or hand chop everything very finely
Ingredients
Thai Meatballs
- 2 lbs Ground Chicken Substitute ground pork or a combination of both
- 2 stalks Lemongrass
- ¼ bunch Cilantro roughly 3 tbsp chopped
- 21 inch piece Ginger, grated or minced
- 3 cloves Garlic
- 4 Green Onions
- 1 Egg
- 1 slice Bread any bread will work
- 1 tsp Salt
- ½ tsp Pepper
- ½ tsp Red Pepper Flakes
Zesty Thai Dipping Sauce
- 2 tbsp Fish Sauce
- 1 tbsp Rice Vinegar
- 1 inch ginger, grated or minced
- 1 clove Garlic, minced
- 1 Lime juiced
- ¼ bunch Cilantro, chopped roughly 3 tbsp
- 2 Green Onions, chopped
- ¼ Cup Avocado Oil Substitute any neutral oil
- 2 tsp honey
- ¼ tsp red pepper flakes
Instructions
Thai Meatballs
- Preheat oven to 450 degrees Fahrenheit
- Trim the ends of the lemongrass and remove the outer layer. Peel ginger. Transfer both to a food processor and blend until chopped finely. These are the toughest to chop so blend these before the other ingredients. Add the cilantro, green onions to the food processor and blend until chopped and well combined.
- Rinse the bread under water and wring it out. Add the bread to the food processor. Add the egg and ground chicken. Blend until well combined.
- Spray a large skillet or baking sheet with olive oil then spray your hands. Roll 2-3 tbsp of chicken into a ball then transfer to skillet/baking sheet. Repeat until you have use all of the chicken. Transfer to oven and cook for 20-25 minutes. If you prefer a crisper outside, broil for the last 2 minutes of baking.
- When the meatballs are done baking, arrange on a platter and spoon the zesty Thai dipping sauce over.
Zesty Thai Dipping Sauce
- Add all the ingredients to a bowl and mix until well combined.