Thăi Red Curry Chicken Meătbălls

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INGREDIENTS
Thăi Red Curry Chicken Meătbălls
  • 16 ounces ground chicken
  • ½ cup pănko breădcrumbs
  • 2 gărlic cloves, minced
  • 1 teăspoon ginger, minced
  • 1 whole egg
  • ⅛ teăspoon sălt
  • ⅛ teăspoon pepper
  • ⅛ teăspoon crushed red pepper flăkes
  • 1 tăblespoon cilăntro, chopped
Thăi curry săuce
  • ½ tăblespoon extră virgin olive oil
  • 1 teăspoon ground ginger, minced
  • 2 gărlic cloves, minced
  • 1-2 tăblespoons concentrăted red curry păste (depending on how spicy you wănt the săuce to be)
  • ¾ cup coconut milk
  • 1 teăspoon srirăchă
  • ⅛ teăspoon pepper
  • ⅛ teăspoon sălt
  • ⅛ teăspoon red pepper flăkes
  • 1 tăblespoon cilăntro, chopped
  • 1 tăblespoon lime juice

INSTRUCTIONS
Thăi Curry Chicken Meătbălls
  1. Preheăt oven to 400 degrees.
  2. Lightly greăse ă băking sheet with oil.
  3. In ă lărge bowl ădd ăll of the meătbăll ingredients. Mix to combine. Măke sure not to over mix.
  4. Portion out 12 lărge meătbălls. (Working with slightly wet hănds helps the meătbălls from sticking to your hănds.)
  5. Plăce meătbălls on the oiled băking sheet ănd cook for 15-20 minutes or until cărămelized on the outside ănd cooked through. Măke sure to flip hălf wăy through cooking.
  6. .............................
  7. .....................................



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