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Thai Curry Meatballs

A little bit of Thai flavor spices up the party. Serve these chicken meatballs with the accompanying dipping sauce of coconut milk and curry. —Marisa Raponi, Vaughan, ON
  • Total Time
    Prep: 25 min. + chilling Bake: 20 min.
  • Makes
    about 3-1/2 dozen (2/3 cup sauce)

Ingredients

  • 1 cup shredded zucchini (about 1 small)
  • 1/3 cup seasoned bread crumbs
  • 1 large egg, lightly beaten
  • 1 tablespoon minced fresh cilantro leaves
  • 1 tablespoon yellow curry paste
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 1 pound ground chicken
  • DIPPING SAUCE:
  • 4 teaspoons red curry paste
  • 1 cup coconut milk
  • Chopped fresh cilantro leaves and paprika, optional

Directions

  • Preheat oven to 350°. In a large bowl, combine first eight ingredients. Add chicken; mix lightly but thoroughly. Refrigerate, covered, for 1 hour. Shape into 1-in. balls. Place meatballs on a greased rack in a 15x10x1-in. baking pan. Bake 20-25 minutes or until cooked through and golden brown.
  • Meanwhile, in a small saucepan, heat curry paste over medium-high heat. Add coconut milk. Bring to a boil; cook and stir 5-7 minutes or until slightly thickened. Serve with meatballs; sprinkle with additional cilantro and paprika if desired.

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