Thai Curry Meatballs

Name: Thai Curry Meatballs
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 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

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

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.

Originally published as Curry Mini Pops with Thai Sauce in Taste of Home Christmas Annual 2016