Savory meatballs are a staple for many international cuisines, like this mouthwatering Thai version. The scrumptious chicken meatballs float in a flavorful veggie sauce that is loaded with Asian-inspired herbs & spices. Serve them as a savory appetizer or part of a delicious main course. Smart Recipes, Asian Recipes, Chicken,Nuts Recipes, Recipes Chicken,Nuts Asian Savory Thai-Style Meatballs Savory Thai-Style Meatballs Recipe | PT8H30M Serves 6 Ingredients: 4 Lemongrass Stalks 3 Medium Shallots 6 Medium Garlic Cloved 3 Medium Jalapenos 1 Tablespoon Fresh Ginger 3 Tablespoons Fish Sauce 2 Teaspoons Vegetable Oil 1 Cup Thai Chili Sauce 0.66 Cup Light Brown Sugar 0.66 Cup Soy Sauce 0.5 Cup Rice Vinegar 1 Cup Water 2 Pounds Lean Ground Chicken 1 Cup Panko Breadcrumbs 1 Large Egg 4 Medium Green Onions 1 Teaspoon Kosher Salt & Freshly Ground Black Pepper 1 Small Bunch Fresh Cilantro 0.5 Cup Unsalted Peanuts 1 Small Lime In the bowl of a food processor, combine the lemongrass, shallot, garlic, jalapeño, ginger, and fish sauce; pulse into a smooth sauce. In a large skillet over medium heat, heat the oil and add 1/2 of the veggie sauce. Stir and cook until fragrant, for about 2 minutes. Stir in the chili sauce, brown sugar, soy sauce, and rice vinegar. Cook for another 1 minute. Stir in the water, bring to a rapid boil with constant stirring. Reduce the heat to low, and simmer for about 10 minutes. Transfer the reduced sauce to the cooking vessel of a slow cooker and cook for about 8 hours on low. Preheat the broiler, and meanwhile line a large sheet pan with a Silpat or a sheet of aluminum foil. In a large bowl, combine the reserved veggie paste, chicken, panko, egg and 1/2 the sliced green onions. Season with salt & pepper. With wet hands, roll meat mixture into 1-inch meatballs. If the mixture is to wet, add more panko crumbs 1 tablespoon at a time to achieve the right consistency. Arrange the meatballs onto the prepared sheet pan with about 2 inches of space between each one. Broil meatballs until tops are golden brown, about 10 minutes. Transfer the meatballs to a plate, cover with plastic wrap and refrigerate until needed. Add pan juices to the veggie mixture in the slow cooker. During the last 30 minutes of cooking, stir the meatballs gently into the slow cooker. Meanwhile, in a small bowl, combine remaining green onions, cilantro, chopped nuts and lime juice. When cooking time is finished, set the slow cooker on Warm and sprinkle about 3/4 of the nut mixture over the meatballs and stir to combine. Top with remaining nut mixture and serve.

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