- 1 pound Organic Ground Chicken
- 3 Tablespoons, finely chopped Red Onion
- 1 teaspoon, grated Fresh Ginger Root
- 1 teaspoon, grated Garlic Cloves
- 1 teaspoon Kosher Salt
- 1 Egg Yolk
Thai Red Curry Sauce
- half of a large Red Onion
- 2 teaspoons, grated Fresh Ginger Root
- 2 large, chopped Carrots
- 2 Tablespoons Red Curry Paste
- 2 Tablespoons Roasted Red Chili Paste
- 15 oz can Full Fat Coconut Milk
- 2, chopped Spring Onion
- 2 Tablespoons, chopped Fresh Cilantro
- 1 Lime
Juicy chicken meatballs swimming in the most flavorful Thai red curry sauce is what I crave once a week!
If you have not tried my Thai Red Curry Soup yet, you must!
If you are more a meat lover, this recipe is even better! It combines my love for Thai spices, coconut milk and juicy chicken meatballs.
Here I am giving you my tips on how to make the best chicken meatballs, whether you end up making the sauce or not.
Make The Chicken Meatball Mixture
Note: If you plan on serving these meatballs with rice, start by cooking the rice per packet instructions.
Add all of the chicken meatball ingredients to a large bowl and mix well using a fork or clean hands.
Form into small or medium size meatballs. I use a small ice cream scoop to ensure they are all about the same size.
Pan Fry The Chicken Meatballs
Cook The Vegetables
Add The Flavors & Coconut Milk
Add The Meatballs back to the Skillet
Next, add the meatballs to the sauce and allow the meatballs to finish cooking in the coconut curry sauce, about 5-7 minutes.
To check if the meatballs are done, remove one meatball and cut in half. The cooking time will vary depending on the size of your meatballs.
Once the meatballs are done, turn off the heat and taste for seasoning.
At this point, I add a bit of salt and the juice of half or a whole lime.
Very little salt is needed because both the meatballs and sauce are heavily flavored.
Once seasoning has been adjusted, add chopped spring onion and cilantro.