Coconut Chicken Meatballs (Print)
Juicy chicken meatballs with coconut milk, Thai chili sauce, and fresh herbs baked to golden perfection in mini muffin tins.
# Ingredients:
01 -
1 pound ground chicken
02 -
¼ cup Thai chili sauce
03 -
2 cloves garlic, finely chopped
04 -
1 teaspoon ginger, finely chopped
05 -
1 tablespoon Thai fish sauce
06 -
½ cup cilantro (coriander), finely chopped
07 -
⅔ cup coconut milk
08 -
Salt to taste
09 -
Freshly ground black pepper to taste
# Directions:
01 -
Preheat the oven to 200°C (400°F). Lightly oil two 12-cup mini muffin tins.
02 -
In a medium bowl, combine ground chicken, Thai chili sauce, chopped garlic, ginger, fish sauce, cilantro, and coconut milk. Season with salt and freshly ground black pepper and mix thoroughly.
03 -
Spoon the chicken mixture evenly into the prepared mini muffin tins.
04 -
Bake until golden brown and cooked through, approximately 15 to 20 minutes. Serve hot with extra chili sauce on the side.
# Notes:
01 -
These meatballs offer a flavorful twist on traditional recipes by incorporating Thai ingredients for a unique taste profile.