Thai Chicken Meatballs
200 calories per serving
4 servings
Entree
Chicken
Ingredients:
1 lb Ground Chicken
1 tsp Lemongrass, chopped finely or grated
1 tbsp Ginger, grated
1 Garlic clove, minced
1 tbsp Cilantro, chopped
1 tbsp Onion, finely minced
1 tbsp Basil leaves, chopped
1 tbsp Parsley, chopped
1 Green Onion stalk, finely chopped, both white and green parts
1 Small Green pepper, diced
1 Small Jalapeno, minced
1/2 tsp Rice wine vinegar
1 tbsp Soy sauce
1/2 tsp Sesame Oil
1 Egg
Instructions:
Preheat oven to 350*F/176*C and line a baking sheet with parchment paper.
In a large bowl, whisk egg, soy sauce, sesame oil and rice wine vinegar until well combined.
Stir in vegetables and herbs and mix well.
Add minced chicken and stir to combine. It is helpful to literally get your hands dirty and squeeze the mixture together, kneading with your hands until it is all well incorporated.
Make meatballs about the size of golf balls and put them on the parchment lined baking sheet.
Bake for 20 minutes.
Notes:
**This recipe can also be made into chicken burgers and baked.
**Meatballs can also be poached in a brothy soup like Tom Kha Gai.
**The herbs and seasonings can be swapped out for others quite easily. You can make Italian meatballs by using Oregano and Basil instead of cilantro and ginger.
**The meatballs can also be cooked on the stove in a bit of oil if you'd like them browned all over. But I'm trying to cut down on the calories and fat content, which is why they are baked or poached.
Substitutions:
Soy sauce: Tamari
Ginger and Cilantro: Oregano and Basil