Tonight I decided to make the second of the 6 meatball variations I am doing for the cooking class 9/24/11. I defrosted some boneless skinless chicken breasts and played around to decide what to use for seasonings. I looked up several Thai recipes but didn't seem to have everything for the recipes so I ended up creating my own. These are so yummy and flavorful that you really don’t need a sauce, but if you want to kick it up a notch, try the dipping sauce included here or a little sweet chili sauce. I served this with steamed carrots and Thai Kitchen Lemongrass and Chili noodles (like top ramen).
Thai Chicken Meatballs
3 large chicken breasts (approx 1 lb total)
2 cloves garlic minced
2 TBL chopped fresh chives
2 TBL chopped green onion including part of the green tops
1 ½ TBL fresh or 2 tsp dried cilantro chopped
½ cup finely shredded or minced carrot
1 ½ tsp lemon grass paste (found in the produce dept)
1/8 tsp cayenne
1 TBL soy sauce
1 egg
¼ cup dry bread crumbs
Finely chop herbs and onion.
Grate or chop carrot very fine.
Cut chicken into chunks and place in food processor.
Pulse until meat is minced.
Add remaining ingredients and pulse until well combined.
Refrigerate for 15 minutes or more to make it easier to form balls.
Form walnut sized balls and place on lightly greased sheet.
Bake at 400 for 15 – 20 minutes or until cooked through.
You may also fry or broil if you prefer.
Serve with dipping sauce below or with sweet chili sauce.
Dipping Sauce:
½ cup soy sauce
1 tsp sesame oil
2 green onions sliced thinly
Makes approx 34, 1 ½” balls
You could also form the mixture around bamboo skewers and grill or broil for a different presentation.
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