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Thai Chicken Meatballs with Sweet Tangy Chili Sauce

5 from 1 vote
This baked thai chicken meatballs are tender, juicy and made with the sweet chili sauce. The sauce has a blend thai flavours including the sweet tangy chili sauce, making them irresistibly delicious! Serve with rice noodles, jasmine rice or cauliflower rice.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Thailand
Calories: 211
Ingredients Equipment Method Nutrition

Ingredients
  

Meatballs:
  • 1 lb (454 g) lean ground chicken
  • 1/2 cup breadcrumbs or panko crumbs
  • 1 egg
  • 1/2 red onion, chopped
  • 1 garlic, minced
  • 1 tsp fresh ginger, minced
  • 2 tbsp organic Thai sweet chili
  • 2 tbsp parsley
  • 1 tsp salt
  • 1/4 tsp pepper
Sauce:
  • 1/2 tbsp unsalted butter
  • 1 tbsp ginger, minced
  • 2 cloves garlic, minced
  • 3 cups broccoli, cut florest to 1-1½ inch (2.5-3cm)
  • 1/4 cup organic coconut nectar seasoning (or soy sauce)
  • 1 tbsp apple cider vinegar
  • 2 tbsp honey
  • 1/2 juice of a lime
  • 3 tbsp organic Thai sweet chili
  • 1 tsp arrowroot starch
  • cilantro or parsley
  • sesame seeds
  • scallions, sliced

Equipment

  • Baking sheet
  • large skillet

Method
 

Meatballs
  1. In a medium bowl, combine and mix together ground chicken, breadcrumbs, egg, onion, garlic, ginger, sweet Thai chili, parsley, salt and pepper. Shape the meat balls and place on a baking sheet lined with foil lightly greased with olive oil or lined with parchment paper. Preheat oven 400º F. Bake the meatballs for 25-30 minutes until cooked through and crispy.
Sauce
  1. In a small bowl, whisk together coconut nectar seasoning, apple cider vinegar, honey, lime juice, sweet Thai chili and arrowroot starch. Set aside.
  2. In a large skillet, over medium heat, add melt butter, then add ginger and garlic, sauté for 30 seconds to a minute, long enough to release the aromas. Add the broccoli and cook for only 2-3 minutes to maintain it's shape and crunch then transfer to a plate. Add the sauce mixture and cook for about 3-4 minutes until it starts to thicken. Add the meatballs to heat through and coat with the sauce, then return the broccoli. Simmer until meatballs and broccoli have heated through.
  3. Serve with jasmine, basmati or brown rice. Garnish with parsley or cilantro and sesame seeds.

Nutrition

Calories: 211kcalCarbohydrates: 40gProtein: 7gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 45mgSodium: 1508mgPotassium: 392mgFiber: 4gSugar: 22gVitamin A: 706IUVitamin C: 70mgCalcium: 86mgIron: 2mg

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