Savory Thai Chicken Meatballs in Sticky Lemongrass Sauce
Indulge in the delightful harmony of flavors with our Savory Thai Chicken Meatballs in Sticky Lemongrass Sauce. This recipe, inspired by traditional Thai cuisine, features juicy chicken meatballs infused with aromatic herbs and spices like lemongrass, ginger, and jalapeños. The secret to this dish lies in the slow-cooked sauce that deepens in flavor over hours, providing an irresistible glaze for the meatballs. The process involves preparing a complex sauce that simmers to perfection, while the meatballs are broiled for a crispy exterior before joining the sauce for a final meld of flavors. Topped with crunchy peanuts, fresh cilantro, and a squeeze of lime, this dish is a vibrant celebration of textures and tastes. Perfect for gatherings, this recipe serves 4 to 6 and pairs beautifully with rice or noodles, making it a standout choice for any meal.
N/A
Servings
N/A
Calories
21
Ingredients
Ingredients
lemongrass
4 stalks (roughly chopped (tender stalk bottoms))
shallots
3 medium (roughly chopped)
garlic cloves
6 medium (whole)
jalapenos
3 medium (seeded and minced)
fresh ginger
1 (3 inch) knob (peeled and cut into 1/2-inch pieces)
asian fish sauce
3 tablespoons (liquid)
vegetable oil
2 teaspoons (for cooking)
thai-style chili sauce
1 cup (such as Kikkoman)
light brown sugar
2/3 cup (packed)
soy sauce
2/3 cup (liquid)
rice vinegar
1/2 cup (liquid)
water
1 cup (for sauce)
ground chicken
2 lbs (fresh)
panko breadcrumbs
1 cup (plus more if necessary)
large egg
1 (beaten)
green onion
1/2 cup (thinly sliced, white and light green parts, divided)
kosher salt
to taste (for seasoning)
freshly ground black pepper
to taste (for seasoning)
cilantro leaf
1/4 cup (chopped, with tender stems)
unsalted peanuts
1/2 cup (chopped)
fresh lime
1 tablespoon (juice of)
Instructions
1
In a food processor, combine the lemongrass, shallots, garlic, jalapeños, ginger, and fish sauce. Pulse until you achieve a smooth paste.
2
Heat vegetable oil in a large skillet over medium heat. Add half of the aromatic paste to the skillet and sauté for about 2 minutes until fragrant.
3
Stir in the Thai chili sauce, brown sugar, soy sauce, and rice vinegar. Cook for an additional minute to combine the flavors.
4
Pour in the water and bring the mixture to a boil while stirring constantly. Once boiling, reduce the heat and let it simmer until reduced by half. Transfer the sauce to a slow cooker, cover, and set to low for 5 to 8 hours.
5
Preheat the broiler and position the oven rack in the upper section. Prepare a rimmed baking sheet by lining it with aluminum foil.
6
In a large mixing bowl, combine the reserved aromatic paste with ground chicken, panko breadcrumbs, the egg, and half of the sliced scallions (1/4 cup). Season the mixture with kosher salt and freshly ground black pepper.
7
Using wet hands, form the chicken mixture into golf-ball-sized meatballs. If the mixture is too wet, incrementally add 1 tablespoon of panko at a time until the desired consistency is reached.
8
Broil the meatballs in the oven until the tops are browned, approximately 7 minutes. Keep an eye on them, as browning times can vary greatly depending on the broiler's strength.
9
Once browned, transfer the meatballs to a plate, cover with plastic wrap, and refrigerate until needed. Pour any drippings from the baking sheet into the slow cooker sauce.
10
Add the broiled meatballs to the slow cooker for the last 30 minutes of cooking, stirring gently to coat them in the sauce.
11
In a small mixing bowl, combine the remaining scallions (1/4 cup), chopped cilantro, crushed peanuts, and lime juice to create a topping.
12
When the cooking time is complete, switch the slow cooker to the 'warm' setting. Right before serving, sprinkle about 3/4 of the peanut mixture over the meatballs and stir gently. Reserve the remaining peanut mixture for garnish.
13
Serve the meatballs warm, giving each plate an aromatic drizzle of sauce and garnishing with the remaining peanut mixture.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main protein in this recipe?
The recipe uses 2 lbs of fresh ground chicken.
How long does the sauce need to cook in the slow cooker?
The sauce should be cooked on the low setting for 5 to 8 hours.
What aromatics are used in the meatball paste?
The paste includes lemongrass, shallots, garlic, jalapenos, fresh ginger, and Asian fish sauce.
How many servings does this dish provide?
This recipe serves between 4 and 6 people.
How are the meatballs cooked before being added to the sauce?
The meatballs are broiled in the oven for approximately 7 minutes until the tops are browned.
What type of breadcrumbs are used for the meatballs?
The recipe calls for 1 cup of panko breadcrumbs, with more added if the mixture is too wet.
When should the meatballs be added to the slow cooker?
The broiled meatballs should be added to the slow cooker for the last 30 minutes of cooking.
What is included in the crunchy topping mixture?
The topping is made from sliced green onions, chopped cilantro, crushed unsalted peanuts, and lime juice.
What side dishes pair well with these meatballs?
These meatballs pair beautifully with rice or noodles.
What type of chili sauce is recommended?
A Thai-style chili sauce, such as Kikkoman, is recommended.
How do I prepare the lemongrass?
Use 4 stalks of roughly chopped tender stalk bottoms.
Do I need to seed the jalapenos?
Yes, the recipe specifies 3 medium jalapenos, seeded and minced.
How large should the meatballs be?
The chicken mixture should be formed into golf-ball-sized meatballs.
What part of the ginger is used?
A 3-inch knob of fresh ginger, peeled and cut into 1/2-inch pieces, is used.
Should I save the drippings from the baking sheet?
Yes, pour any drippings from the baking sheet into the slow cooker sauce for extra flavor.
How do I know the sauce is ready for the slow cooker?
The sauce is ready once it has been brought to a boil and simmered until reduced by half.
Why should the meatballs be refrigerated after broiling?
Refrigerating them ensures they stay firm until they are ready to be added to the slow cooker.
What type of sugar is used in the sauce?
The recipe requires 2/3 cup of packed light brown sugar.
What oil is best for sauteing the aromatics?
Two teaspoons of vegetable oil are used for cooking the aromatic paste.
Is fish sauce necessary?
Yes, 3 tablespoons of Asian fish sauce provide the essential savory depth for the dish.
How are the green onions split in the recipe?
The 1/2 cup of green onions is divided: 1/4 cup for the meatball mixture and 1/4 cup for the topping.
Should the peanuts be salted?
The recipe calls for 1/2 cup of chopped unsalted peanuts.
What setting should the slow cooker be on during serving?
Switch the slow cooker to the 'warm' setting once the cooking time is complete.
How is the dish garnished?
Reserve a portion of the peanut and cilantro mixture to sprinkle over the meatballs right before serving.
Can I substitute ground turkey for chicken?
Yes, ground turkey can be used as a substitute for ground chicken in this recipe.
How many garlic cloves are needed?
The recipe uses 6 medium whole garlic cloves.
What kind of vinegar is used for the sauce?
The sauce requires 1/2 cup of rice vinegar.
Is this recipe considered a comfort food?
Yes, the recipe is tagged as comfort food and a great choice for gatherings.
What is the first step in making the meatballs?
The first step is to combine lemongrass, shallots, garlic, jalapenos, ginger, and fish sauce in a food processor to create a paste.
How long do I saute the aromatic paste?
Saute half of the aromatic paste for about 2 minutes until it becomes fragrant.