Thai Red Curry Chicken Meatballs
Take all the flavors of Thai and pack them into little meatballs for the perfect appetizer or easy weeknight dinner!
Equipment
- Oven
- Stovetop
Ingredients
Thai Red Curry Chicken Meatballs
- 16 oz Ground Chicken
- ½ C Panko Breadcrumbs
- 2 Cloves Garlic Minced
- 1 Tsp Ginger Minced
- 1 Egg
- ⅛ Tsp Salt
- ⅛ Tsp Pepper
- ⅛ Tsp Crushed Red Pepper Flakes
- 1 Tbsp Cilantro Chopped
Thai Curry Sauce
- ½ Tbsp Olive Oil
- 1 Tsp Ginger Minced
- 2 Cloves Garlic Minced
- 1-2 Tbsp Red Curry Paste Dependent on Preferred Spiciness
- ¾ C Coconut Milk
- 1 Tsp Sriracha
- ⅛ Tsp Pepper
- ⅛ Tsp Salt
- ⅛ Tsp Crushed Red Pepper Flakes
- 1 Tbsp Cilantro Chopped
- 1 Tbsp Lime Juice
Instructions
Thai Red Curry Chicken Meatballs
- Preheat oven to 400°. Lightly grease a baking sheet with oil.
- In a large bowl, add all of the meatball ingredients. Mix to combine. Make sure not to over mix.
- Portion out 12 large meatballs. (Working with slightly wet hands helps the meatballs from sticking to your hands).
- Place meatballs on the oiled baking sheet and cook for 15-20 minutes or until caramelized on the outside and cooked through. Make sure to flip halfway through cooking.
- Take out of the oven and toss the cooked meatballs in the Thai Red Curry Sauce. Garnish with extra cilantro if desired. Serve immediately.
Thai Red Curry Sauce
- Heat oil in a small saucepan.
- Add garlic and ginger and cook for 1 minute.
- Add in curry paste and cook for an additional minute.
- Whisk in coconut milk and continue whisking until thick. Take off heat.
- Stir in sriracha, pepper, salt, red pepper flakes, cilantro, and lime juice.
- Set aside until ready to toss with meatballs.
Notes
These can also be frozen easily - just don't mix with the sauce until ready to serve!
Tried this recipe?Let us know how it was!