Chicken Meatballs with Ginger & Lemongrass

Cook, Mains, Recipes

Chicken Meatballs with Ginger & Lemongrass

Who said meatballs only belong in sauces and pastas? Here ground chicken is mixed with fresh and tangy Asian flavors and rolled into bite-sized balls. Wrap them up in supercrunchy and fresh lettuce leaves for a bright and inspired meal.

 

Chicken Meatballs with Ginger & Lemongrass

 

1⁄4 cup
 (2 fl. oz./60 ml) grapeseed oil, plus more  for oiling the baking sheet

1 lb. (500 g) ground chicken

2 Tbs. panko bread crumbs

1 Tbs. soy sauce

1 Tbs. Asian fish sauce

1 Tbs. minced lemongrass, white part only

1 Tbs. cornstarch

1 Tbs. chopped fresh cilantro

1 1⁄2 tsp. minced fresh ginger

1 garlic clove, minced

Kosher salt and freshly ground pepper, to taste

14 small lettuce leaves

4 green onions, thinly sliced

2 limes, cut into wedges

 

Preheat an oven to 350°F (180°C). Lightly oil a baking sheet.

 

In a bowl, combine the chicken, panko, soy sauce, fish sauce, lemongrass, cornstarch, cilantro, ginger, and garlic. Season with salt and pepper and mix well. Roll into 1-inch (2.5-cm) balls.

 

Warm a large sauté pan or frying pan over medium heat. Add the 1⁄4 cup (2 fl. oz./60 ml) oil and heat until it appears to shimmer. Add the meatballs and sauté, turning the meatballs to brown evenly on all sides, about 5 minutes total. Drain on paper towels. Transfer the meatballs to the prepared baking sheet and bake until cooked through, 3 to 5 minutes.

 

Arrange the lettuce, green onions, and limes on a platter. Serve the meatballs in a bowl on the side. Instruct guests to place a meatball in a lettuce leaf, top with green onions, squeeze with lime juice, fold and eat. Serves 3 to 4.

 

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3 comments about “Chicken Meatballs with Ginger & Lemongrass

  1. Chicken Meatballs with ginger and lemongrass | What's Annie Cooking

  2. Star Anise Shoyu chicken « Keitochan Says:

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