I’m obsessed with pretty much any meatball on this planet. If I go to any sort of ordeal where there is appetizers involved, I expect to see some meatballs! I am also very in love with Thai food, so these Thai chicken meatballs are the perfect combo!
These Thai chicken meatballs are easy to make and also pretty darn healthy (on my standards). These meatballs are sweet, savory, tart, and just life changing. Just make them, you will understand.
Alright, enough ranting. Lets talk about the sauce. You may be able to find most of the ingredients at your local grocery store, but also may have to pop into an Asian market. For the sauces you will need fish sauce, mushroom soy sauce (thin soy sauce), and tamarind concentrate.
There are so many different brands you can get of fish sauce and really any brand will do the trick. If you can’t find fish sauce here is a link to my favorite brand on Amazon, fish sauce: Amazon
You will also need mushroom soy sauce or any thin soy sauce, here it is on Amazon: Amazon
The most important ingredient in these Thai chicken meatballs is the tamarind concentrate, you will probably only find it at an Asian market. If you are feeling lazy here it is on Amazon: Amazon
Last but not least I used palm sugar for this recipe, you can however sub this for regular sugar. If you want a more authentic Thai taste here is the palm sugar on Amazon: Amazon
This palm sugar will not go to waste, it can be used in place of regular sugar in all my Thai recipes. It’s awesome.
Ok, let’s get started!
Finally chop the cilantro, mince the garlic, thinly cut the peppers in rounds, thinly slice the shallot, and mince the soft white part of the lemongrass (if you aren’t able to find the lemongrass paste).
Next, to make the sauce combine 1/2 cup of tamarind, 2 tbsp. lemongrass paste, 2 tbsp. thin soy sauce, 2 tbsp. fish sauce, 1 tbsp. palm sugar. Stir well and set aside.
Now time for the meatballs!
To a large bowl, add the ground chicken, 1/2 cup panko bread crumbs, 3 cloves garlic, 1/2 cup cilantro, 1 tbsp. fish sauce, 1 tbsp. thin soy sauce, and 1 egg.
To make it easier to form the meatballs, cool the mixture off in the fridge for about 15 to 30 minutes. Remove from the fridge them form the meatballs.
Heat a large pan on medium high and add the oil. When the oil is hot, add the meatballs. Cook without flipping for 3 to 5 minutes, flip and cook another 3 to 5 minutes.
Then, add the shallots and peppers and fry until semi soft for about 3 minutes. Reduce the heat to medium, then add the sauce and cook for about 2 minutes stirring occasionally.
Serve as an appetizer or over jasmine rice and garnish with fresh cilantro and cucumbers!
- 1 lb. ground chicken
- 1 large shallot
- 1 bunch cilantro
- 3 cloves garlic
- 2 serrano or jalapeno peppers
- 1 egg
- 1/2 cup panko bread crumbs
- 2 tbsp. lemongrass paste
- 1/2 cup tamarind concentrate
- 1 tbsp. palm sugar or regular sugar
- 3 tbsp. fish sauce
- 3 tbsp. mushroom soy sauce (thin soy sauce)
- 1 tbsp. olive oil
- Finely chop the cilantro, mince the garlic, thinly cut the peppers in rounds, thinly slice the shallot, and mince the soft white bottom of the lemongrass (if you cannot find the paste)
- Make the sauce in a medium bowl, add 1/2 cup of tamarind, 2 tbsp. lemongrass paste, 2 tbsp. fish sauce, 2 tbsp. thin soy sauce, 1 tbsp. palm sugar and combine. Set aside.
- In a large bowl combine the ground chicken, bread crumbs, 1/2 cup cilantro, garlic, egg, 1 tbsp. fish sauce, and 1 tbsp. soy sauce. Cool in the fridge for about 15 to 30 minutes, then form the meatballs.
- Heat a pan on medium high and add the oil, when the oil is hot add the meatballs. Cook without flipping for about 3 to 5 minutes per side.
- Add the shallots and peppers and fry until semi soft for about 3 minute, reduce the heat to medium.
- Add the sauce and cook for about 2 minutes stirring occasionally
- Serve as an appetizer or over jasmine rice and garnish with remaining cilantro and cucumbers!!!