How to Cook Thai Chicken Meatballs

How to Cook Thai Chicken Meatballs

How to Cook Thai Chicken Meatballs

Dalgano - Thailand Food | These rich Thai chicken meatballs make great finger food.

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  • 1/4 cup (60ml) sweet chili sauce
  • Juice and rind of 1 lime
  • 3cm (15g) ginger, finely grated
  • 600 gr chicken thighs, roughly chopped
  • 2 cloves of garlic, finely grated
  • 1 lemongrass stalk, finely chopped
  • 2 tbsp coriander root, finely chopped
  • 2 kaffir lime leaves, finely chopped
  • cup (60ml) Thai red curry paste
  • 1 egg white
  • 1 cup (50g) panko breadcrumbs
  • 1 small red onion, finely chopped
  • 50 gr green peas, cut into thin slices
  • 150g vermicelli noodles, to serve
  • 1 tbsp peanut oil
  • 1 cup mixed soft herbs, to serve

How to Make Chicken Meatballs:

  1. To make the sauce, combine the chili sauce, lime juice, zest, and 1/2 ginger in a saucepan and simmer for 10 minutes.
  2. In a food processor, mix chicken, remaining ginger, garlic, lemongrass, coriander root, lime leaves, curry paste, egg white, and breadcrumbs. Blitz until coarsely chopped.
  3. Transfer to a bowl, add onions and peas, and mix. Roll the stacked tablespoons of combination into a ball, and place them on a paper-lined tray. Cover and refrigerate for 20 minutes or until firm.
  4. Meanwhile, cook the noodles according to the package directions.
  5. Heat the oil in a non-stick skillet over medium-low heat. Gradually cook the meatballs, turning, for 6 minutes, or until cooked through. Add chili sauce and invert to coat.
  6. Serve meatballs and noodles with a combination of spices, and lime wedges, and pour over extra chili sauce.

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