Name: Thai Chicken Balls (Baked)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 1 lb ground chicken (lean); 0.25 cup breadcrumbs (whole wheat); 0.25 cup chopped cilantro (fresh); 2 tbsp red curry paste (low sodium); 1 tbsp fish sauce (low sodium); 1 tbsp lime juice (freshly squeezed); 1 tsp grated ginger (fresh); 1 clove garlic, minced (fresh)

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Thai Chicken Balls (Baked)

Healthy and flavorful baked Thai chicken balls, perfect for a light meal or appetizer.

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Prep Time 20

Cook Time 25

Total Time 45

Course Appetizer, Main Course

Servings 4 servings

Calories 150 kcal

Equipment

1 Mixing Bowl
1 Baking Sheet
1 Parchment Paper Optional, for easier cleanup

Ingredients

Chicken Balls

1 lb ground chicken lean
0.25 cup breadcrumbs whole wheat
0.25 cup chopped cilantro fresh
2 tbsp red curry paste low sodium
1 tbsp fish sauce low sodium
1 tbsp lime juice freshly squeezed
1 tsp grated ginger fresh
1 clove garlic, minced fresh

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper (optional). In a large mixing bowl, combine ground chicken, breadcrumbs, cilantro, red curry paste, fish sauce, lime juice, ginger, and garlic. Mix well until all ingredients are evenly distributed.
Using your hands or a small scoop, form the chicken mixture into small balls (about 1-inch in diameter). Place the chicken balls onto the prepared baking sheet, leaving some space between each ball.
Bake in the preheated oven for 20-25 minutes, or until the chicken balls are cooked through and lightly browned. Ensure the internal temperature reaches 165°F (74°C).
Remove from the oven and let cool slightly before serving. Enjoy as an appetizer or as part of a main course. Serve with your favorite dipping sauce (such as sweet chili sauce or peanut sauce) and rice.

Notes

For a spicier version, add a pinch of red pepper flakes to the chicken mixture. Store leftover chicken balls in an airtight container in the refrigerator for up to 3 days.