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1 lb ground chicken
3 tablespoons fish sauce
1/2 small onion, minced
2 cloves garlic, finely chopped
1 stalk lemongrass, tender white inside part only, minced
3-4 tablespoons chopped cilantro
1 tablespoons chopped mint
1 1/2 tsp cornstarch
1/2 tsp kosher salt
few grinds of fresh black pepper
granulated sugar for rolling the meatballs, about 1/4 cup
Starting with clean hands (we also recommend removing any rings or bracelets), mix the ground chicken with fish sauce, minced onion, chopped garlic, minced lemongrass, cilantro, mint, cornstarch, salt, and pepper in a large bowl. (Mix together thoroughly but gently because if you overwork the meat, your meatballs will be tough.)
Using slightly damp hands, roll the mixture into golf ball sized meatballs, put on a plate and let them sit in the fridge for half an hour or so.
Preheat the oven to 400F
Take the meatballs out of the fridge and line a baking sheet with parchment paper. Roll each meatball lightly in the sugar and place on the parchment.
Bake the meatballs in the center of the oven for 15 minutes, giving the pan a shake a few times to make sure you get even browning.
Prep Time: 1 hour
Total Time: 1 hour 20 minutes
Yield: 2-4 servings