Thai Chicken Balls Recipes

GAME-DAY THAI CHICKEN MEATBALLS

Steps:

• Preheat air fryer to 350°. In a small bowl, combine chili sauce, lime juice, ketchup and soy sauce; reserve 1/2 cup for serving. In a large bowl, combine egg, bread crumbs, green onion, cilantro, salt, garlic powder and remaining 4 tablespoons chili sauce mixture. Add chicken; mix lightly but thoroughly. Shape into 12 balls., In batches, arrange meatballs in a single layer on greased tray in air-fryer basket. Cook until lightly browned, 4-5 minutes. Turn and cook until lightly browned and cooked through, 4-5 minutes longer. Serve with reserved sauce; sprinkle with additional cilantro.

STEAMED THAI CHICKEN BALLS.

Steps:

• Place a steamer or colander coated with cooking spray over a pan of boiling water and cover with the lid or firmly sealed with foil.
• In a large bowl, combing the egg, chicken mince, breadcrumbs, ginger, lemongrass and coriander.
• Mix well using your hands.
• Form spoonfuls of the mixture into 24 balls.
• Place in the steamer, cover and cook for 10 mins or until cooked though.
• While chicken balls are cooking, combine the fish sauce, lime juice, garlic, chili and sugar.
• Place in small bowls for dipping.
• Remove the balls from the steamer and serve accompanied by the dipping sauce.
• Enjoy.

THAI CHICKEN BALLS

Steps:

• Combine all the ingredients in a bowl and mix well.
• Roll into balls.
• Bake in the oven for 10-15 minutes- basically until they are cooked though and look cooked!
• I line the tray with baking paper.
• Serve with extra sweet chilli sauce for dipping.
• **I often add more breadcrumbs/coriander and chilli sauce-- just judge how wet/dry the mixture is.