Thai Coconut Meatballs
Thai Coconut Meatballs are a delightful and flavorful dish that combines the rich creaminess of coconut with aromatic spices and herbs. Each bite delivers a burst of tropical flavors, making them perfect for any occasion. Whether you’re hosting a dinner party or enjoying a cozy meal at home, these meatballs are sure to impress your guests and leave them asking for the recipe!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Approximately 4 servings 1x
- Category: Main
- Method: Baking
- Cuisine: Thai
Ingredients
Scale
- 1 lb ground chicken or turkey
- 1/2 cup full-fat coconut milk
- 1 tbsp fresh ginger, grated
- 4 garlic cloves, minced
- 1/4 cup fresh cilantro, chopped
- 2 green onions, finely chopped
- 1 tbsp fish sauce
- Juice of 1 lime
- 1/2 cup panko breadcrumbs
- 1 tbsp Sriracha sauce (adjust to taste)
- 1/4 cup peanut butter (creamy or crunchy)
- 2 tbsp low-sodium soy sauce
- 2 tbsp honey or maple syrup
- 1 tbsp rice vinegar
- 1 tsp sesame oil
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine ground chicken, panko breadcrumbs, ginger, garlic, cilantro, green onions, fish sauce, lime juice, and Sriracha. Mix until just combined.
- Form the mixture into 1-inch meatballs and place them on a parchment-lined baking sheet.
- Bake for 20 minutes until golden brown.
- While baking, whisk together the sauce ingredients in a small bowl.
- Toss cooked meatballs in the sauce until evenly coated. Serve hot over rice or noodles.
Nutrition
- Serving Size: 4 meatballs (150g)
- Calories: 380
- Sugar: 6g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 75mg
Keywords: - For added spice, increase Sriracha in the meatball mixture. - Substitute ground turkey with beef if desired. - Store leftovers in an airtight container for up to three days.