Thai Chicken Meatballs With Dipping Sauce

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“I love the smell of lemongrass so that makes preparing these spicy meatballs almost as enjoyable as eating them! From "The Meatball Cookbook Bible"....according to the author, if you can't find fresh lemongrass you can substitute 1 teaspoon grated lemon zest plus 2 tablespoons lemon juice plus a pinch of powdered ginger for each stalk of lemongrass specified.”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. To make the sauce:
  2. Chop the scallions and mince the garlic.
  3. Heat oil in a small saucepan. Add scallions, garlic, and galangal and cook for 3 minutes, stirring frequently.
  4. Add pineapple, vinegar, ketchup, sugar, chili paste, and soy sauce and mix well. Bring to a boil over medium-high heat, then reduce heat to low and simmer for 5 minutes.
  5. Combine cornstarch and 1 tablespoon of water in a small cup. Add the mixture to the sauce and cook, stirring, for 1 minute or until thickened slightly. Allow to cool to room temperature before serving.
  6. To make the meatballs:
  7. Cover a rimmed baking sheet with foil and spray with cooking spray.
  8. Remove the leaves from the lemongrass and trim the root end. Slice the bottom 3 inches of the root; discard the remainder. Combine the lemongrass, scallions, garlic, fish sauce, water, and crushed red pepper flakes in a blender or food processor and puree until smooth.
  9. Whisk the egg and milk in a large mixing bowl. Add the lemongrass mixture and rice and mix well. Add the ground chicken and salt and pepper to taste and mix again.
  10. Make into 1 1/2 inch meatballs, roll in the panko crumbs, and place on the prepared pan. Spray the tops of the meatballs with cooking spray.
  11. Bake at 450 degrees for 12-15 minutes until meatballs are cooked through and no longer pink. Served immediately with the dipping sauce.

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