thai inspired chicken meatballs

 

Hall of Fame!  These meatballs were delicious.  They were perfect, actually.

thai inspired chicken meatballs (St. George Lifestyle Magazine)

1 pound ground chicken

3 cloves garlic, minced

4 scallions, chopped (chopped red onion works well too)

4 tablespoons breadcrumbs

1 whole egg

2 tablespoons red curry paste

1-inch ginger grated

1 bag baby spinach

1 can coconut milk (I used light)

1/2 cup chicken stock

3 tablespoons parsley, minced (I didn't have so omitted)

juice of 1 lime

steamed rice for serving

Saute scallions, 2 teaspoons minced garlic and 2 teaspoons minced ginger in a saute pan until fragrant.  Remove from heat and set aside to cool.

In a large bowl combine chicken, breadcrumbs, egg, cilantro and onion-garlic mixture.  Mix gently and form into small meatballs.

Saute meatballs in skillet over medium heat until nicely browned.  Transfer to a plate, leaving drippings in the pan.  Add remaining garlic and ginger.  Saute until fragrant.  Add curry paste and stir to combine.  Add coconut milk and chicken stock and bring to a simmer.

Return meatballs to the broth and simmer until meatballs are cooked through.  Add lime juice, spinach and chopped parsley and heat through.  Add a little salt if necessary.  Serve over steamed rice.