Tender, tangy and tossed in a Thai-inspired chili sauce these homemade chicken meatballs are the perfect appetizer for your next get-together.
10 min
PREP TIME
20 min
COOK TIME
91
CALORIES
8
INGREDIENTS
15
Servings
Ingredients
Preparation
Related Recipes
Reviews
INGREDIENTS
- 1/4 cup (50 ml) plain breadcrumbs
- 2 tbsps (30 ml) fresh lime juice
- 1 tbsp (15 ml) Red Curry Paste
- 1 tbsp (15 ml) Roasted Red Chili Paste
- 1 tsp (5 ml) Garlic Powder
- 1 tsp (5 ml) Organic Ground Ginger
- 1 pound (500 g) lean ground chicken or ground turkey
- 1 cup (250 ml) Sweet Red Chili Sauce
Preparation
- 1 Preheat oven to 350°F (175°C). In large bowl, mix breadcrumbs, lime juice, curry paste, chili paste, garlic powder and ground ginger until well blended. Add chicken; mix well.
- 2 Shape into 1-inch (2.5cm) meatballs. Arrange meatballs in 15x10x1-inch (38x24x2.5) baking pan.
- 3 Bake 15 to 20 minutes or until internal temperature reaches 165°F (74°C). Drain if needed. Toss meatballs and chili sauce in large bowl. Serve.
- 4 Tangy Thai Meatballs: Prepare as directed, using lean ground beef in place of the ground chicken.
NUTRITION INFORMATION
(per Serving)
Cocktail Meatballs with Creamy Horseradish Mustard Sauce
![Cocktaileatballs with Creamy Horseradishustard Sauce]( "cocktail_meatballs_with_creamy_horseradish_mustard_sauce_2000x1125_jpg")
Cocktail Meatballs with Creamy Horseradish Mustard Sauce
