I have been making these meatballs for over 10 years and they are always a hit in my house. The recipe comes together quickly and they can be served so many different ways. My default is with rice and a veggie but they are great with a Thai coconut curry, added to a bowl of ramen, in a roll for a meatball Banh Mi sandwich, or even just as an appetizer glazed with a sweet chili sauce!
For this particular dinner I glazed the meatballs with one of my favorite sauces…San-J’s Orange Sauce. San-J makes some great Asian sauces and they are made with clean ingredients. You can make your own glaze, or use whatever your favorite is. Teriyaki or sweet and sour would be good too. I made a batsmati rice and quinoa blend and some sesame soy roasted broccoli to serve them with. The broccoli is easy and so delicious…just whisk together some olive oil with a little toasted sesame oil and a few splashes of soy sauce, drizzle over your broccoli florets, and roast at 425 for around 15 – 20 minutes.
I like to mix my meatballs and meatloaf with my hands and I love these gloves to keep my hands clean.
Use a baking sheet lined with foil and some parchment paper…no sticking and no washing! If you don’t have parchment, spray your foil with non-stick spray. I love these parchment sheets from Amazon…they fit my sheet pans perfectly. No struggling to get a curled up piece to lay flat and no bleaching chemicals…I use them a ton!
After they come out of the oven, you can brush on your sauce of choice for a nice glaze or throw them into a simmering pot of coconut curry! Or just eat them as is…they are super flavorful all on their own!
Asian Chicken Meatballs
- 1/3 cup full fat coconut milk
- 1 cup panko bread crumbs
- 1 bunch cilantro, chopped
- 2 cloves garlic, minced
- 4 green onions, chopped small
- 1 tbsp minced or grated ginger
- zest of one lime
- 1 tsp salt
- 2 lbs ground chicken
- 2 eggs
- 1 tbsp low sodium tamari or soy sauce
- 1-3 tsp chili paste (to taste) like Sambal
- 1 tbsp toasted sesame oil
- Orange sauce or sweet and sour to glaze
- chopped cilantro, green onions, toasted sesame seeds to garnish
- Put oven rack in middle position and preheat oven to 425°F.
- Add bread crumbs to a large bowl and add the coconut milk. Mix with a fork until the bread crumbs have absorbed all the coconut milk. Add the chopped cilantro, garlic, green onions, lime zest, ginger and salt and mix with the bread crumbs until combined .
- In a small bowl, whisk the together the eggs, soy sauce, sesame oil, and chili paste.
- Add the ground chicken to the bowl with the bread crumbs and pour the egg mixture over the top. Use your hands to combine the ingredients being careful not to over mix.
- The mixture will be on the wet side so carefully shape into 2 inch meatballs and place on to a baking sheet lined with parchement paper.
- Bake for 10 minutes then turn the meatballs and bake for 10 minutes more or until the center of a meatball reaches 165 degrees.
- Serve as is or glazed with sauce of choice and optional garnishes.
Yummy! I’m making this for dinner tonight!
Great! Hope you enjoy them!
Apparently you have forgotten the correct name for this recipe. ONe of my faves, especially with the orange sauce, which I love on several things.I almost decided to make them for my ladies’ luncheon last week. I’m sure theywould have been a hit, don’t know why I didn’t.
Oh yes…sorry! KUNG FU MEATBALLS!!
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