Thai Meatballs

Thinking of meatballs as a meal is a little odd for most Americans. Everywhere else, it’s perfectly fine to serve meatballs over rice and have it serve as a meal. These are full of veggies and very flavorful, but light.

Thai Meatballs

1 lb mince chicken or turkey
½ c shredded carrot
2 tbsp chopped parsley
1 red chili, chop
¼ c scallion, chop
2 tbsp fresh ginger grated
2 tbsp tamari
¾ tsp salt
1 egg
pepper to taste
hot rice

For the sauce:
¼ c tamari (or soy sauce for non GF folks)
¼ c chicken stock
2 tbsp sesame oil
1 tbsp fish sauce
2 tsp grated ginger
1 tsp chili paste
1 garlic clove, minced


Preheat oven to 400°F. In a bowl, combine all of your meatball ingredients except rice. Mix well and form into balls. If the mixture is a bit wet and sticks, wet your hand with a little water and then roll the balls. Place balls on lined baking sheet and bake for 20-25 minutes. While the meatballs are baking, combine all sauce ingredients in a small pot over medium heat. Once boiling, stir, and reduce heat to a simmer. When meatballs are done pour sauce over it, or use sauce as a dipping sauce. Serve over hot rice.

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