Thai Chicken Meatballs Recipe | Food Diaries | Zarnak Sidhwa | Thai Food
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Recipes in this Video
2 recipes
Ingredients
- ●1 lb ground chicken
- ●1/2 cup breadcrumbs
- ●1/4 cup fresh cilantro, chopped
- ●2 green onions, finely chopped
- ●2 cloves garlic, minced
- ●1 tbsp ginger, grated
- ●1 tbsp soy sauce
- ●1 tbsp fish sauce
- ●1 tsp sesame oil
- ●1/2 tsp salt
- ●1/2 tsp black pepper
- ●1/2 tsp red pepper flakes (optional)
- ●1 egg, beaten
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2In a large bowl, combine the ground chicken, breadcrumbs, cilantro, green onions, garlic, ginger, soy sauce, fish sauce, sesame oil, salt, pepper, and red pepper flakes.
- 3Add the beaten egg to the mixture and mix until well combined.
- 4Form the mixture into small meatballs, about 1 inch in diameter.
- 5Place the meatballs on a baking sheet lined with parchment paper.
- 6Bake in the preheated oven for 20-25 minutes, or until cooked through and golden brown.
- 7Remove from the oven and let cool slightly before serving.
- 8Serve with a dipping sauce of your choice, such as sweet chili sauce or peanut sauce.
Equipment
baking sheetmixing bowlparchment paper
🌶️🌶️🌶️Low
Ingredients
- ●1 cup unsalted butter, softened
- ●1 cup granulated sugar
- ●1/2 cup brown sugar, packed
- ●2 large eggs
- ●1 tsp vanilla extract
- ●2 cups all-purpose flour
- ●1/2 tsp baking soda
- ●1/2 tsp baking powder
- ●1/4 tsp salt
- ●1/2 cup pistachios, chopped
- ●1 tbsp lemon zest
- ●1/4 cup lemon juice
- ●1/2 cup powdered sugar (for icing)
- ●1-2 tbsp lemon juice (for icing)
Instructions
- 1Preheat your oven to 350°F (175°C).
- 2In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- 3Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- 4In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- 5Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- 6Fold in the chopped pistachios, lemon zest, and lemon juice until evenly distributed.
- 7Drop tablespoon-sized balls of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- 8Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
- 9Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- 10For the icing, mix the powdered sugar with lemon juice until smooth and drizzle over the cooled cookies.
Equipment
mixing bowlbaking sheetparchment paperwhiskspatulawire rack
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