Thai Chicken Meatballs With Chilli Lime Dipping Sauce Recipe

Cooking Directions

• STEP 1.In a large bowl, combine ground chicken, breadcrumbs, egg, garlic, ginger, green onions, cilantro, fish sauce, soy sauce, and lime zest. Mix well until all ingredients are evenly incorporated.
• STEP 2.Shape the mixture into small meatballs, about 1 inch in diameter.
• STEP 3.Heat oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides and cooked through, about 8-10 minutes.
• STEP 4.Meanwhile, prepare the dipping sauce by combining lime juice, fish sauce, honey, chili flakes, and garlic in a small bowl. Stir well to combine.
• STEP 5.Serve the meatballs hot with the chili lime dipping sauce on the side. Garnish with additional cilantro and sliced green onions, if desired.
• STEP 6.Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• STEP 7.To reheat, place the meatballs in a microwave-safe dish and heat on high for 1-2 minutes, or until heated through.

Cooking Tips

• To make the meatballs easier to shape, wet your hands with water before rolling the mixture into balls.
• For a spicier dipping sauce, add more chili flakes or a finely chopped chili pepper.
• These meatballs can also be cooked in the oven. Preheat the oven to 400°F (200°C) and bake for 15-20 minutes, or until cooked through.

Storage and Serving

• Serve the Thai chicken meatballs as an appetizer with toothpicks for easy serving.
• For a main dish, serve the meatballs over steamed rice or noodles, and drizzle with the chili lime dipping sauce.
• Garnish with fresh cilantro and sliced green onions for added freshness and flavor.
• Leftover meatballs can be enjoyed cold or reheated. They make a great addition to salads or sandwiches.