Chicken Meatballs With Ginger And Lemongrass
These flavorful Asian chicken meatballs are a delightful blend of aromatic herbs and spices, creating a dish that is both savory and fresh. Perfectly cooked and beautifully presented on a bed of crisp lettuce leaves, these meatballs make for a delicious and visually appealing appetizer or main course. Garnished with zesty lime wedges and vibrant green onions, each bite offers a burst of umami goodness that is sure to please your taste buds.
— Constant Cookbook
Ingredients
- 1 lb. ground chicken
- 1 Tbs. soy sauce
- 1 Tbs. Asian fish sauce
- 1 Tbs. minced lemongrass, white portion only
- 1 Tbs. chopped fresh cilantro
- 1/2 Tbs. grated fresh ginger
- 1 garlic clove, minced
- Sea salt and freshly ground pepper, to taste
- 1/4 cup grapeseed oil
- 14 small lettuce leaves
- 4 green onions, thinly sliced
- 2 limes, cut into wedges
Instructions
- Preheat an oven to 350°F. Lightly grease a baking sheet.
- In a bowl, combine the chicken, soy sauce, fish sauce, lemongrass, cilantro, ginger and garlic. Season with salt and pepper and mix well. Roll the meat mixture into 1-inch balls and place on the prepared baking sheet.
- Heat a large fry pan over medium heat. Pour in the oil and heat until shimmering. Add the meatballs and panfry, turning them to brown evenly on all sides, about 5 minutes total. Drain on paper towels. Return the meatballs to the baking sheet and bake until cooked through, 3 to 5 minutes. Season with salt and pepper.
- Line a platter with the lettuce leaves and arrange the warm meatballs on top. Garnish with the green onions and lime wedges and serve immediately. Makes 14 meatballs.
- Adapted from Williams-Sonoma <i>Cooking for Friends,</i> by Alison Attenborough and Jamie Kimm (Oxmoor House, 2008).
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