Thai Chicken Meatballs With Dipping Sauce Recipes

SKINNY THAI CHICKEN MEATBALLS WITH PEANUT SAUCE

Steps:

• Prep the oven and baking sheet: Preheat oven to 375 F degrees. Place parchment paper over a baking sheet.
• Make the meatballs: In a medium bowl mix all the ingredients for the meatballs together well. Form the meatballs into small 1 inch balls. Place meatballs on prepared baking sheet and bake for about 30 minutes or until done.
• Make the sauce: In the meantime you can make the sauce. Heat the oil in a medium sauce pan or skillet. Add the red curry paste and cook for a couple minutes. Add the remaining ingredients, stir and cook for about 5 minutes.
• Finish the dish: Add meatballs to sauce and toss so that the meatballs are fully coated. Garnish with parsley or cilantro.
• Serve: Serve with a side of mashed potatoes or rice.

THAI CHICKEN BALLS

Steps:

• In a large bowl, mix together the chicken and bread crumbs. Season with green onion, ground coriander, cilantro, chili sauce and lemon juice; mix well.
• Using damp hands, form mixture into evenly shaped balls that are either small enough to eat with your fingers, or large enough to use as burgers.
• Heat oil in a large skillet over medium heat. Fry the chicken balls in batches until well browned all over.

THAI MEATBALLS WITH PEANUT SATAY DIPPING SAUCE

Steps:

• Prepare the peanut dipping sauce by putting the peanut butter in a large bowl and vigorously stirring it with the coconut milk. The large bowl ensures there won't be any spattering. At first, it will look lumpy and watery. Eventually, the 2 ingredients combine into a smooth sauce. Add a few squeezes of lime juice from one lime. Stir in a good pinch or two of salt if you're using a no salt peanut butter. Set aside.
• Preheat the broiler on high. Line a large baking pan with tinfoil. Spray the tin foil with cooking spray or coat with a drizzle of neutral tasting oil.
• In another large bowl, add all the meatball ingredients up to the neutral tasting oil for cooking/serving suggestions. Combine the ingredients without overmixing. Wet or oil your hands and form the meatballs into round balls the size of large marbles or walnuts. Place on the prepared baking tray and broil them for about 8-10 minutes. The inside should be cooked through but still very juicy. Serve with the peanut satay sauce, fresh lime wedges and other suggestions. Enjoy!

THAI CHICKEN MEATBALLS WITH SPICY PEANUT SAUCE

Steps:

• Meatball Preparation: Add all the ingredients for the meatballs (except panko breadcrumbs) to a mixing bowl. Use a spoon to mix everything together until combined.
• Put the panko breadcrumbs onto a large dinner plate and use a dessert spoon to scoop out 1 spoonful of meat mixture and drop into the crumbs. (Make sure to do one at a time as the mixture will be quite moist, however the breadcrumbs will make it more manageable).
• Roll the spoonful of meat in the breadcrumbs until a ball (approx. golf ball size) is formed. Set meatballs aside on a clean plate and repeat until all the meat is rolled into balls. (you should end up with about 16 or so)
• Cover and refrigerate the meatballs whilst the other parts of the recipe are prepared.
• Slaw: Add all of the slaw ingredients to a medium sized bowl (without the dressing), cover and refrigerate until just before serving.
• Dressing: Add all the dressing ingredients into a small mixing bowl or jar and whisk to combine. Cover and refrigerate until just before serving.
• Cooking the Meatballs: Heat a large pan/skillet on medium to high heat with the oil. Gently add all the meatballs, and cook, gently turning with a spatula or tongs - about 10 minutes or so. While they are cooking, make the peanut sauce.
• Peanut Sauce: Heat a small saucepan on medium and melt the peanut butter. Add the garlic, ginger, soy sauce, honey, lime juice and siracha, stir with a spoon to combine and heat through until sauce is thickened. Gradually add the milk 1 tablespoon at a time and stir through to thin out to your liking. Remove from heat once desired consistency is achieved.
• To serve: Give the dressing a shake or another whisk and add to the bowl of slaw and toss through with a couple of forks. Arrange the slaw on two plates, place the meatballs, and drizzle over the spicy peanut sauce. Optional garnishes could include sesame seeds, chopped peanuts and spring onion.

THAI CHICKEN MEATBALLS

Steps:

• Mix all ingredients together, except oil (and cucumber and chile sauces).
• Wet hands, and take one tbsp of mixture and form into meatball; repeat.
• Shallow-fry the meatball until they are brown and cooked through.
• Serve with Thai cucumber sauce (may use recipe#29196) and Thai red chile sauce (may use recipe#30195), or other dipping sauces of choice, if desired.

THAI CHICKEN BITES WITH DIPPING SAUCE

Steps:

• Mix sugar and dry seasonings in a small bowl. In a 2-cup measuring cup, mix peanut sauce, coconut milk and broth. Split each breast by cutting in half horizontally. Lightly pound to about a 1/2-inch thickness. Place chicken and oil in a medium bowl; toss to coat. Sprinkle seasoning mix evenly over chicken breasts.
• Heat a 12-inch non-stick skillet over medium-high heat until very hot, then add chicken. Cook, turning once, until crusty brown and fully cooked, about 2 minutes per side. Transfer to a cutting board and let rest.
• Add peanut mixture to empty skillet; cook, stirring constantly to loosen brown bits, until sauce reduces by half, about 2 to 4 minutes. Return to measuring cup. (Chicken and sauce can be made 2 hours ahead; reheat in a warm oven or microwave.)
• To serve, cut each breast cutlet into 12 to 15 bite-sized pieces. Transfer to a serving platter. Drizzle with a little peanut sauce, then sprinkle with peanuts and scallions. Serve immediately with toothpicks and remaining dipping sauce.

THAI MEATBALLS WITH SATAY SAUCE

Steps:

• Pre-heat oven to 200°C/400°F
• Mince the chicken
• Place all ingredients in a mixing bowl and mix thoroughly until well-combined
• Test for flavour
• Roll into small balls and place on a baking sheet
• Place the baking sheet in the oven and bake for 12 to 15 minutes until cooked through
• Place all the ingredients in a saucepan
• Bring to the boil, then reduce the heat and simmer for 5 minutes, stirring ocasionally.

THAI MEATBALLS WITH SPICY DIPPING SAUCE

Steps:

• Heat oil in fryer or medium saucepan over medium heat.
• For Meatballs: With a light hand, combine pork, egg, cilantro, lemon grass, jalapeños, cornstarch, soy sauce, garlic, sugar and salt in medium bowl. Roll into 3/4-inch meatballs. Fry a few meatballs at a time until lightly browned and no longer pink in center. Drain on paper towels.
• For Spicy Dipping Sauce: Combine vinegar, soy sauce, jalapeños, green onion and sugar in small bowl.
• Serve warm meatballs with wooden picks and Spicy Dipping Sauce.
• For Baked Meatballs: Preheat oven to 350°F Place meatballs on greased, rimmed baking sheet. Bake for 20 minutes or until lightly browned and no longer pink in center.

THAI MEATBALLS

Steps:

• Preheat the oven to 450 degrees F.
• Combine the pork, shrimp, lemongrass, sesame seeds, lime juice, chiles, ginger, garlic, basil, cilantro, mint, soy sauce, fish sauce, breadcrumbs and eggs in a large mixing bowl and mix by hand until thoroughly incorporated. Drizzle the olive oil into a 9 by 12-inch baking dish, making sure to evenly coat the entire surface.
• Roll the mixture into round, golf ball size meatballs, making sure to pack the meat firmly.
• Place the balls into the oiled baking dish such that all the meatballs are lined up evenly in rows and are touching each of their 4 neighbors in a grid.
• Roast until firm and cooked through, about 20 minutes. Allow the meatballs to cool about 5 minutes before removing from the baking dish.
• Garnish with shaved carrots and chopped roasted peanuts. Serve with Peanut Dipping Sauce.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
• Combine all the ingredients in a small bowl and whisk well to combine.