I triple dog dare you to make these Thai chicken meatballs with ginger, right now. Right now. Do you have all of the ingredients? Because you know if I triple dog dare you, you have to do it right? It’s a thing. One thing is for sure though, I won’t have to TDD you to eat these little gems straight out of the pan….and then straight out of the refrigerator tomorrow. That’s also a thing. You will wake up thinking about them in the middle of the night, they will run your life when your done. I’m not saying that’s a bad thing.
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Just make two batches. One for you to compulsively eat, and one for everyone else so it looks like you didn’t do that. I’m just trying to give you a heads up right now, so you aren’t embarrassed when there’s no dinner.
How To Make Thai Chicken Meatballs With Ginger
These are really easy to make, and it all comes together in about 20 minutes. It all starts with ground chicken.
Step#1: Combine chicken, sriracha, ginger, lime zest, garlic, egg, bread crumbs, cilantro, and salt. All the yummiest ingredients ever.
Step #2: Use this magic meatball spoon to make the most perfectly sized meatballs. Simply press the spoon down and scoop the bottom of the mixture off the spoon. I like little meatballs for this recipe so I pushed the meatball spoon down about an inch. No meat on my hands.
Can I make these meatballs without a meatball spoon?
Yes, just pull off an inch of the chicken mixture and roll it around in your hand until it becomes a meatball.
Step #3: Add 1 Tbsp of grapeseed oil to a skillet, place the meatballs into the skillet, avoiding overcrowding. I used a 9″ cast iron skillet and made them in two batches. It took about 10 minutes to cook the meatballs through with this method.
What if I want to make large meatballs?
If you want to make large meatballs, I suggest browning them according to the method above, on all sides; and then popping them in the oven for 20 minutes or so. A cast iron skillet comes in handy for this method because it easily goes from stovetop to oven.
Have I ever told you about this Spicy Low Carb Thai Noodle Bowl? Let me tell you something…this is the Thai Chicken Meatballs with Gingers BFF for LIFE. Nestle them into this satisfying bowl of yum and your life will be complete.Print
These magic little Thai meatballs, will make you so happy. They are SO yum with everything but especially our Spicy Low Carb Thai Noodle bowl.
1 lb. ground chicken
1 Tbsp sriracha
2″ fresh ginger, grated on a microplane zester (also note you can use 2 Tbsp ginger paste from the store)
6 cloves of garlic, minced
1/4 cup bread crumbs, I like Panko bread crumbs
1 Tbsp dried cilantro
3/4 tsp salt
1 Tbsp Grapeseed oil (or olive oil)
Combine all ingredients in a mixing bowl until well combined but not over-mixed
Use a meatball spoon or your hands to form 1″ meatballs
Heat 1 Tbsp Grapeseed oil in a skillet
Add meatballs, brown on all sides, allow to cook for 10 minutes or until cooked through
- Category: dinner
- Method: saute
- Cuisine: Asian
Keywords: thai meatballs, thai chicken meatballs, keto meatballs, low carb meatballs, meatballs, asian style meatballs, healthy meatballs, skinny meatballs, thai recipes, spicy thai