Random catch up posting: Thai Red Curry Chicken Meatballs.

Random catch up posting: Thai Red Curry Chicken Meatballs.

I had made more of the red curry pumpkin stew that I've posted before and had left over ingredients. I cogitated, did a little research, and came up with this.

I ate them with some of my homemade apricot jam, but have an idea for a coconut lime sauce to try. You could also eat these with an apricot or a mango chutney, or a mango salsa, or just mango slices. There is always Sriracha, as well.

2 lbs. ground chicken
3-4 cloves minced or grated garlic
5-7 scallions, finely sliced
zest from 1 large lime
1 stalk lemongrass, finely minced
1 tablespoon grated fresh ginger
1-2 tablespoons cilantro leaves, minced
2 whole eggs
2 tablespoons (about) of Thai red curry paste (it was about 1/2 of the small can of the brand I buy)
"a bunch" of crushed saltines (I used unsalted ones, 'cuz that's what we had)

Mix everything together.
Lightly oil a baking sheet, or two.
Form mix into balls of your preferred size. I made mine about 1 to 1.5" (guessing - it's a standard small entree sized meatball where a serving might be 5 or 6 meatballs - bigger than appetizer size, smaller than the giant, you only need one or two entree size)
Place on baking sheet.
Bake 15-20 minutes at 400 degrees F.
Makes about 3 dozen.

You could, of course, fry them. This would also work well as one of those mash it on a stick and grill it type things, like a kebab. You can pretty much shape or cook it any way you would any other ground meat mixture.

It's got a kick to it, but it's not all that spicy, at least, not to me. They're pretty light and fresh, not heavy. I would totally make these all the time. In fact, I'm thinking I could make like a Bahn-mi type of meatball sandwich with the right veggies and dressing on it. Hm ...