This is me bringing my two love affairs together. Thai food and meatballs. Both are a weekly occurrence in my kitchen and both result in 0 leftovers. The glazy sauce thing is just an added deliciousness because when the word ‘glisten’ is added to meatballs, you know it’s a sure thing (plus it’s Christmas time so obviously imma gettin’ in the spirit).
Thai Chicken Meatballs with Glazey Sauce
Makes around 20 balls
Ingredients
- 500g chicken mince
- 1 cup panko or breadcrumbs
- Leaves & roots from a bunch of coriander, chopped
- 2 spring onions, chopped
- 3 cloves of garlic, crushed
- 2 lemongrass, white bit only, finely chopped
- 1 egg
- Juice from half a lime
- 2tbs fish sauce
- 2tbs sriracha
- 2tbs kecap manis
Dipping/drizzle sauce…
- 1tbs each sriracha, fish sauce, kecap manis, water
- Juice from 1 lime
Method
Word to the chef: the finer you chop the garlic, lemongrass, spring onion and coriander the better these will be.
Combine all the meatballs ingredients into a big bowl and stir through until fully combined. Heat a big non stick pan or skillet and drizzle generously with oil before rolling little golf balls with wet hands (trust me it makes this so much easier) and plopping them into the pan. Turning every now and then so each side is caramelised, these should only take 10 minutes to be fully cooked through. If your pans not big enough, do this in two batches.
While they’re on the heat, add the drizzle sauce ingredients in a mug then stir through and keep aside.
Now you have two options:
1) you’re eating these as a snack/for a party so keep the sauce as a dipping sauce.
2) you’re eating these for dinner with veg & rice etc so add all the meatballs to the pan and pour over the sauce, glazing every meatballs. You can keep the heat on for a minutes or two to further caramelise.
Kitchen notes...
Not into chicken? No worries, pork will work really well also.