Simple and tasty chicken meatballs in a Thai red curry-like sauce.
| Servings | 4 Portions |
| Tags | Asian | Chicken | Chilipepper | Family Dinner | LunchBox | Main Course | Thai |
| Allergens | Fish |
| Cook Time | 60 min |
Tasty meatballs made from minced chicken that I choose to cook in the oven first and then fry in the frying pan that is also used to make the sauce. Of course, you don't have to do this in two steps, but I usually choose to do it anyway. You can prepare more meatballs than you need for this time and save them in the fridge or freeze for later. The meatballs also hold together better in the frying pan if they have been cooked in the oven first, but if you are in a hurry or simply think it is an unnecessary step - ignore the oven and just fry the meatballs directly in the frying pan.
When it comes to minced chicken, it is always quite sticky to handle. I usually wear gloves and also let the tap run in a thin stream so that I can make sure to wet my hands lightly between each or every other meatball.
Since I have served this dish with rice, I think it is perfect to freeze the leftovers in lunch boxes. It heats up quickly in the microwave and tastes just as good as the day it was made.
The dish is quite mild so I sometimes throw in a few extra chilies or a little sriracha for more heat. You can of course go the other way and remove the chilies altogether for a mild, yet flavorful, dish.
I serve the meatballs with some boiled rice, a few lime wedges and some fresh chopped coriander. I haven't tried it but I imagine that some fresh Thai basil, both in the dish and as a decoration, would be quite nice too.
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Ingredients
Directions
- Preheat oven to 225°C.
- Mix minced meat, grated/pressed garlic, chopped coriander, fish sauce, cornstarch, salt and pepper well in a bowl.
- Shape into balls (~30g each) and place on a baking sheet lined with baking paper.
- Cook in oven for about 10 minutes. Let cool.
- Fry the meatballs in the oil until they have a little color.
- Remove the meatballs and add sliced bell pepper - fry for a minute.
- Add the remaining water, stock cube, curry paste, chopped/sliced chili, coconut milk, sugar, fish sauce and juice from half a lime.
- Let bubble and reduce in the frying pan for a few minutes until the desired consistency is reached.
- Add the fried meatballs so they are heated through, serve with rice, lime wedges and a little chopped coriander.
Nutrition Facts*
| Total | Serving | 100 g | |
|---|---|---|---|
| Energy | 1664.14 kcal | 416.04 kcal | 127 kcal |
| Carbohydrates | 62.5 g | 15.63 g | 4.77 g |
| Fat | 107.97 g | 26.99 g | 8.24 g |
| Protein | 109.94 g | 27.48 g | 8.39 g |
| Sugar | 34.46 g | 8.62 g | 2.63 g |
| Salt | 13.76 g | 3.44 g | 1.05 g |
* The nutritional information provided is approximated and calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.
I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
