Thai Chicken Meatballs

This is supposed to be a healthier version of meatballs, using chicken instead of beef and whatnot, but don't worry--it doesn't taste health-foody.  My goal/desire in using chicken in this particular recipe is just because I like the flavor profile of the chicken with the other ingredients, not because I'm trying to be healthy.  (Though I guess it is a convenient side benefit...)  These meatballs, along with their scrumptious sauce, have a complex flavor with lot of depth and little kick of heat.  My favorite part, though, is the browned bit of the meatballs where they sat on the pan during baking.  If I were less lazy, I might turn them over partway through and brown the other side, but who wants to bother with that?

Thai Chicken Meatballs

Number of Servings: 4
Time to Prepare: 40 minutes

• 1 lb ground chicken
• 4 green onions, thinly sliced
• 1/4 cup chopped cilantro (plus more for garnish)
• 1 Tbsp fish sauce
• 2 Tbsp red curry paste, divided
• 1 cup breadcrumbs
• 1 egg
• kosher salt
• pepper
• 1 Tbsp sesame oil
• 1 (13.5 oz) can coconut milk
• 2 Tbsp peanut butter
• 1 Tbsp brown sugar
• pinch of red pepper flakes
• 2 tsp cornstarch
• 2 tsp cold water

Preheat oven to 375 degrees.  Lightly grease a baking sheet with non-stick cooking spray and set aside.

In a medium bowl, combine chicken, green onion, cilantro, fish sauce, 1 Tbsp curry paste, breadcrumbs, and egg.  Season with salt and pepper.  Mix well, then form into 1" balls (I used a small cookie scoop).  Place on the prepared baking sheet and bake for about 20-25 minutes--the internal temperature should be at least 165 degrees.

Heat the sesame oil in a medium saucepan over medium heat.  Add the remaining 1 Tbsp curry paste.  Cook and stir for 1-2 minutes.  Add the coconut milk, peanut butter, brown sugar, and red pepper flakes.  Turn heat up to medium-high.  Cook and stir until it comes to a boil.  Mix together cornstarch and cold water, then whisk into the sauce and continue boiling until it thickens.

Add the meatballs to the sauce and turn to coat.  Serve over rice, garnished with chopped cilantro.

Source: adapted from Jo Cooks
Produce Used: Green onion, cilantro