Thai Chicken Meatballs – Recipe! Image 1
Food, Main Courses

Thai Chicken Meatballs – Recipe!

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Sweet, salty and bitter are the flavors of Thai food that highlight chicken, beef, pork or tofu in bowls of soup, vegetables and stews.  Herbs like lemongrass – light yellow herbaceous stalks – add citrus notes, along with Kaffir lime leaves, to most Thai dishes.  These unique Asian flavors accentuate basic ground meat, especially poultry, into memorable meals.

In Los Angeles we have a few casual Thai restaurants that make really nice food.  Night + Market is located in West Hollywood, just off Sunset Boulevard, and Night + Market Song in Silver Lake are creating some authentic Thai street food.  Chef Yenbamroong has a new cookbook called, “Night + Market,” which is loaded with his creative recipes.  Recently my husband and I attended a dinner at Night + Market where Chef Chris and his grandma were cooking in the kitchen – what a treat!

If you haven’t made Thai food before or are an old pro in the kitchen – these Thai Chicken Meatballs are quite a delight.  Ground chicken is mixed with spices and formed into balls, cooked on the stove top, along with an easy pan sauce and served piping hot over a bowl of steamy rice.

I think they make a great meal, but you can prepare them as an appetizer for a holiday party too.  These fragrant meatballs are deliciously quick and can be made ahead and reheated right before serving.

Thai Chicken Meatballs – Recipe! Image 2


1 pound ground chicken

2 stalk lemongrass

1/2 cup cilantro, divided

1 clove garlic

2 scallions

1 Thai or Serrano chili, seeds removed

1 lime

1/3 cup soy sauce or coconut aminos

1/3 cup chicken broth

salt & pepper

vegetable oil

cooked brown rice, optional

(Serves 4)

To Prepare:

1. Remove outer layers off stalk of lemongrass.  Slice the tender ends and mince finely.  Mince the cilantro, garlic, scallions and chili. Zest lime and set aside.

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2.  Remove the chicken from packaging and place in a bowl with lemongrass, half of cilantro, scallions, garlic, chili and lime zest.  Add 1 1/2 teaspoons salt and 1/2 teaspoon black pepper.  Mix gently with hands until combined.

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3.  In a large saute pan, add 1 tablespoon oil and place over medium high heat.  Roll meatballs into balls and place in pan to brown on all sides, about 5-7 minutes.  Remove meatballs and place on a plate.

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4.  Deglaze pan by adding soy sauce, broth and juice of lime.  Increase heat to high for 3 minutes and let sauce reduce slightly.  Add meatballs back into pan and toss with sauce.  Continue to cook for 4 minutes or until cooked through.  Ladle meatballs and sauce over brown rice and top with other half of cilantro.  Enjoy!

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