Monday, September 12, 2011

Herbed Chicken Meatballs with Coconut Sauce

This was a really good dish. I loved the coconut sauce.  I may find myself using this sauce on other dishes.  Nicholas and Bodie both ate a meatball. They seemed to like it.  Bodie said, "It's delicious."   That's good enough for me.      

Printable Version:

Ingredients for meatballs:
1/4 cup milk
3/4 cup bread crumbs
1 small onion, grated
2 cloves garlic, grated
1 pound ground chicken
1 tablespoon extra virgin olive oil
1 large egg, beaten
1/4 cup minced cilantro + extra for garnish
zest of 1 lemon
1 teaspoon salt
fresh ground black pepper
Ingredients for the Sauce:
1- 14oz coconut milk
2 teaspoons cornstarch
1 tablespoon vegetable oil
1- 2" piece ginger, peeled and grated
1/4 cup minced chives
1/2 cup chicken broth
1/2 teaspoon salt
1/4 teaspoon chili powder
juice of 1 lemon

1. Preheat oven to 400 degrees F. Lightly grease a baking dish with non-stick cooking spray.
2. Use box grater to finely grate onion and garlic. Put onion and garlic in a large bowl with milk and bread crumbs. Mix in ground chicken, olive oil, beaten egg, cilantro, and lemon zest. Add 1 teaspoon of salt and a generous amount of black pepper. Mix with hands.
3. Form into about 16 meatballs and place in prepared baking dish. Roast for 15 minutes or until meatballs are cooked through and browned.
4. While meatballs are baking, prepare sauce. Pour in a small amount of coconut milk into a cup. Add cornstarch. Stir to dissolve cornstarch.  Heat vegetable oil in a small saucepan and add ginger and chives. Cook 1-2 minutes and add coconut milk that doesn't have cornstarch, chicken broth, salt, and chili powder. Bring to a simmer and add cornstarch/ coconut milk mixture. Whisk until sauce has thickened slightly. Add lemon juice.
5. Pour sauce over cooked meatballs in the baking dish and turn heat to 325 degrees F. Bake 20 minutes. Garnish with extra cilantro.

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