Thai Red Curry Chicken Meatballs Recipe

Name: Thai Red Curry Chicken Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 ounces, weight Ground Chicken; 1/2 cups Panko Breadcrumbs; 2 cloves Garlic, Minced; 1 teaspoon Ginger, Minced; 1 whole Egg; ⅛ teaspoons Salt; ⅛ teaspoons Pepper; ⅛ teaspoons Crushed Red Pepper Flakes; 1 Tablespoon Cilantro, Chopped; 1/2 Tablespoons Extra Virgin Olive Oil; 1 teaspoon Ground Ginger, Minced; 2 cloves Garlic, Minced; 2 Tablespoons Concentrated Red Curry Paste; 3/4 cups Coconut Milk; 1 teaspoon Sriracha; ⅛ teaspoons Pepper; ⅛ teaspoons Salt; ⅛ teaspoons Red Pepper Flakes; 1 Tablespoon Cilantro, Chopped; 1 Tablespoon Lime Juice

Servings: persons

16 ounces, weight Ground Chicken
1/2 cups Panko Breadcrumbs
2 cloves Garlic, Minced
1 teaspoon Ginger, Minced
1 whole Egg
⅛ teaspoons Salt
⅛ teaspoons Pepper
⅛ teaspoons Crushed Red Pepper Flakes
1 Tablespoon Cilantro, Chopped
1/2 Tablespoons Extra Virgin Olive Oil
1 teaspoon Ground Ginger, Minced
2 cloves Garlic, Minced
2 Tablespoons Concentrated Red Curry Paste
3/4 cups Coconut Milk
1 teaspoon Sriracha
⅛ teaspoons Pepper
⅛ teaspoons Salt
⅛ teaspoons Red Pepper Flakes
1 Tablespoon Cilantro, Chopped
1 Tablespoon Lime Juice

1
For the Thai red curry chicken meatballs: Preheat oven to 400 F. Lightly grease a rimmed baking sheet with oil.
2
In a large bowl add all of the meatball ingredients.
3
Mix to combine.
4
Make sure not to over mix.
5
Portion out 12 equal-sized large meatballs.
6
Working with slightly wet hands helps the meatballs from sticking to your hands.
7
Place meatballs on the oiled baking sheet and cook for 15-20 minutes or until caramelized on the outside and cooked through, flipping them halfway through cooking (prepare the sauce while they bake).
8
When done, take meatballs out of the oven and toss them in the Thai red curry sauce.
9
Garnish with extra cilantro if desired.
10
Serve immediately.
11
Note: If you are freezing the meatballs do not toss with sauce until ready to serve.
12
For the Thai curry sauce: Heat oil in small saucepan over medium heat.
13
Add garlic and ginger and cook for 1 minute.
14
Add the curry paste and cook for an additional minute.
15
Whisk in coconut milk and continue whisking until thick.
16
Take pan off the heat.
17
Stir in Sriracha, pepper, salt, red pepper flakes, cilantro and lime juice.
18
Set aside until ready to toss with meatballs.

321

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 16 ounces, weight Ground Chicken, 1/2 cups Panko Breadcrumbs, 2 cloves Garlic, Minced, 1 teaspoon Ginger, Minced, and more.

Yes, Thai Red Curry Chicken Meatballs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Red Curry Chicken Meatballs

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