Thai Chicken Balls (Baked)
Healthy and flavorful baked Thai chicken balls, perfect for a light meal or appetizer.
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.