Lemongrass Chicken Meatballs with Cilantro and Ginger
These Lemongrass Chicken Meatballs offer a burst of Asian flavors with a blend of lemongrass, cilantro, and ginger. Perfect as an appetizer or main dish, they pair wonderfully with white wine.
Equipment
- baking sheet
- paper towels
- Measuring cups
- spatula
- Mixing spoon
Ingredients
- 1 pound of ground chicken
- 1 tablespoon of soy sauce
- 1 tablespoon of Asian fish sauce
- 1 tablespoon of minced lemongrass white portion only
- 1 tablespoon of cilantro chopped
- ½ tablespoon of ginger minced
- 1 garlic clove minced
- Sea salt and ground pepper to taste
- ¼ cup of grape seed oil
- 14 small lettuce leaves
- 4 green onions thinly sliced
- 2 limes cut into wedges
Instructions
- Preheat the oven to 350°F (175°C).
- Lightly grease a baking sheet and set it aside.
- In a large mixing bowl, combine the ground chicken, soy sauce, Asian fish sauce, minced lemongrass, chopped cilantro, minced ginger, and minced garlic.
- Season with sea salt and ground pepper, and mix well.
- Roll the mixture into 1-inch meatballs and place them on the prepared baking sheet.
- Heat a large frying pan over medium heat and pour in the grape seed oil, heating until shimmering.
- Add the meatballs to the pan and cook evenly on all sides, about 5 minutes total.
- Drain the meatballs on paper towels to remove excess oil.
- Return the meatballs to the baking sheet and bake in the oven until cooked through, about 3 to 5 minutes.
- Season the meatballs with additional salt and pepper if desired.
- Line a serving tray with small lettuce leaves and place the meatballs on top.
- Garnish with thinly sliced green onions and lime wedges.
- Serve immediately.
Notes / Tips / Wine Advice:
Pair with a crisp Sauvignon Blanc or a dry Riesling to enhance the fresh, citrusy flavors of the lemongrass and lime.
Nutritional Information
Calories: 150 kcal | Carbohydrates: 3 g | Protein: 12 g | Fat: 10 g | Fiber: 1 g | Sugar: 1 g | Salt: 400 mg
