Ginger Lime Chicken Meatballs with Coconut Lemongrass Dipping Sauce

Ingredients

• •1 lb ground chicken
• •1/4 cup panko breadcrumbs
• •1 egg, beaten
• •2 tablespoons fresh ginger, grated
• •2 cloves garlic, minced
• •1 lime, zest and juice
• •2 green onions, finely chopped
• •2 tablespoons soy sauce
• •1 tablespoon sesame oil
• •1/4 teaspoon ground black pepper
• •1 can (13.5 oz) coconut milk
• •1 stalk lemongrass, trimmed and smashed
• •1 tablespoon fish sauce
• •1 teaspoon sugar
• •1/2 teaspoon red chili flakes
• •1 tablespoon fresh cilantro, chopped (garnish)

Instructions

1. 1

   Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. 2

   In a large bowl, combine ground chicken, panko breadcrumbs, beaten egg, grated ginger, minced garlic, lime zest and juice, green onions, soy sauce, sesame oil, and black pepper. Mix until fully combined.

3. 3

   Form the mixture into 1-inch meatballs and place them on the prepared baking sheet.

4. 4

   Bake the meatballs in the oven for 18-20 minutes, or until they are fully cooked through and lightly browned.

5. 5

   While the meatballs cook, prepare the dipping sauce. In a small saucepan over medium heat, combine coconut milk, smashed lemongrass, fish sauce, sugar, and red chili flakes.

6. 6

   Bring the sauce to a simmer and stir occasionally. Cook for 5-7 minutes, allowing the flavors to meld together.

7. 7

   Remove the lemongrass stalk from the sauce and transfer to a serving bowl.

8. 8

   Serve the hot meatballs with the dipping sauce on the side. Garnish with chopped cilantro if desired.