WATCH THE VIDEO ON KUTV2
If you think meatballs are kind of boring, think again! These Thai inspired chicken meatballs are not only super healthy, but they are soul-satisfyingly delicious. I like to serve them over rice noodles, but brown rice is an equally great side.
1 # ground all white meat chicken or turkey
3 ea cloves garlic, minced
2 ea scallions, finely chopped
1 ea stalk, lemon grass
1 ea bunch, cilantro
4 T panko bread crumbs
2 T red curry paste, available at many grocery stores
1 inch ginger, peeled and grated
1 ea bag baby spinach
2 cans light coconut milk
½ C low sodium chicken or vegetable stock
3 T parsley, minced
1 ea lime juice + zest
1 pkg wide rice noodles, cooked to package directions or sub cooked brown rice
Saute scallions, lemon grass, 2 t minced garlic and 2 t minced ginger in a medium sauté pan until fragrant. Remove from heat to cool.
Combine ground chicken, panko, cilantro and cooked vegetables . Mix gently but thoroughly and form into small meatballs.
Saute in skillet over medium high heat until browned on all sides, 6-8 minutes. Transfer to a plate, leaving 1 T drippings in the pan. Add remaining garlic and ginger. Saute until fragrant. Add curry paste and warm to release aroma. Add coconut milk and ½ c low sodium chicken stock to pan and bring to a simmer. Return meatballs to the broth and heat through. Add lime juice, zest, spinach and chopped parsley. Serve over cooked rice noodles or brown rice.