By Purna Nanayakkara
This is a real crowd pleaser that my friends continually ask me to make every time they come over for dinner! You can substitute the chicken with any ground meat to make these delicious meatballs. I sometimes halve this recipe and serve the meatballs as an appetizer. Then I usually freeze the extra meatballs and make a spicy meatball curry for another meal.
Makes about 50 bite-sized meatballs
- 2 lb ground chicken
- 2 slices of whole wheat bread, torn into small pieces
2 tsp roasted curry powder
- 1 tsp turmeric
- 2 tsp cayenne pepper
- 2 tsp salt
- 1 tsp ground black pepper
- 2 tsp garlic, minced
- 2 eggs
- 1 cup bread crumbs
- 2 tsp fresh lemongrass stalk, crushed (or 2 tsp lemongrass powder)
- ¼ cup coconut milk
- 1 cup soy sauce
- ½ cup teriyaki sauce (or any stir fry sauce like hoisin sauce)
- ½ cup fresh chili-garlic paste
- 1 tbsp fresh lemongrass, crushed (or 1 tbsp lemongrass powder)
For garnish (optional)
- 1 tbsp thinly sliced green onions
- 1 tbsp crushed peanuts
- Heat oven to 350F. Prepare a sheet pan or baking dish by spraying it with cooking spray or brushing with a chosen oil. Set aside.
- In a large bowl, mix all of the ingredients for the meatballs: chicken, bread and bread crumbs, spices and herbs and coconut milk.
- Using a melon baller or spoon, make small round balls and arrange them on the prepared tray or dish.
- Bake for 45 minutes, until meatballs are browned. Remove from oven and let stand for a few minutes until you make the glaze.
- For the glaze, mix the sauces, chili paste and lemongrass in a wok. Turn on the heat to medium and bring to a boil.
- Add the baked meatballs into the wok and toss well. Simmer in low heat until glaze is mostly absorbed, about 5 minutes.
- Remove from heat into a serving bowl. Garnish, if desired, with green onion and crushed peanuts.
Did you make this recipe? Will you make it again? Please tell us in the comments below.