Description
These Thai-inspired coconut chicken meatballs are incredibly moist and flavorful, featuring a blend of coconut milk, garlic, ginger, and cilantro. Baked in mini muffin tins for easy preparation, they make a perfect appetizer or main course.
Ingredients
- 1 pound ground chicken
- 1/4 cup Thai chili sauce
- 2 cloves garlic, finely chopped
- 1 teaspoon ginger, finely chopped
- 1 tablespoon Thai fish sauce
- 1/2 cup cilantro, finely chopped
- 2/3 cup coconut milk
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Lightly oil two 12-cup mini muffin tins.
- In a medium bowl, combine ground chicken, Thai chili sauce, chopped garlic, ginger, fish sauce, cilantro, and coconut milk. Season with salt and freshly ground black pepper and mix thoroughly.
- Spoon the chicken mixture evenly into the prepared mini muffin tins.
- Bake until golden brown and cooked through, approximately 15 to 20 minutes. Serve hot with extra chili sauce on the side.
Notes
- These meatballs are gluten-free and dairy-free.
- Can be made ahead and reheated.
- For extra flavor, toast unsweetened coconut flakes and sprinkle on top before serving.
- Reduce chili sauce and add honey for a sweeter, kid-friendly version.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dishes
- Method: Baking
- Cuisine: Thai
Nutrition
- Serving Size: 1 mini meatball
- Calories: 182.6
- Fat: 11.6 g
- Carbohydrates: 6.5 g
- Protein: 14 g
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