These Thai Chicken Meatballs are made with ground chicken, aromatic garlic and ginger, green onions, the zest of a lime, a hint of chili, and a fresh pop of cilantro. Whether you're hosting a gathering or just craving something beyond the ordinary, that is what's fantastic about these Thai Chicken Meatballs - their versatility. They can be a party snack, an appetizer, or part of a main meal!
Cut the root and the dark ends off the green onions. Then, roughly chop them into 3-4 pieces each.3 green onions
Add them to the food processor, peeled garlic and grated ginger.4 cloves garlic1½ tbsp grated ginger
Cut the ends off the chilies and add them to the processor.2 red chillies
Blitz the mix until you have a roughly chopped mixture.
Add the coriander, lime zest and salt.1 cup fresh cilantro zest of a lime¾ teaspoon salt
Blitz again until you have a finely chopped mixture.
Add the chicken mince and pulse chop until just combined.1 lb/ 500g ground chicken
Fill a bowl with water and dip your hands in.
Remove about a ½ tablespoon of the mixture and shape it into a small ball.
Place the ball on a lined baking sheet and repeat. (and repeat......)
Once you have finished, heat the oil in a large frying pan and cook the meatballs in batches. Keep that pan on medium-high heat and cook them for 3-4 minutes, rolling them about the pan to cook on all sides and prevent them from sticking or burning. After 3 minutes, remove a ball and cut it open to check there is no pink.2 tablespoon oil
Notes
If you make the balls bigger, they will need extra cooking time.