Chicken Meatballs with Thai Chili Sauce

In Dairy-free, Gluten-free, Recipes | Delicious and Quick Recipes for Real Food by Lisa Soldo-JohnsonLeave a Comment

I absolutely love to entertain and my goal at just about every party I host is to create an entirely new menu of recipes that keep the food I serve fresh and exciting. However, there are a handful of recipes that are worth repeating and this is one of them.

Chicken Meatballs with Thai Chili Sauce is a recipe you can easily alter for your gluten-free guests by using gf bread crumbs. The taste and texture are so close to the non-gluten-free version that everyone will love them without even knowing. Bonus!

Though the meatballs are quite hardy and packed full of their own delicious flavor, my favorite part of this dish is the sauce! That’s why I like to make a double batch of the sauce. It’s the perfect combination of slightly sour, lightly spicy and perfectly sweet with the nice balance of each flavor. It compliments that flavor is the meatballs for that perfect appetizer everyone will love.

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Chicken Meatballs with Thai Chili Sauce Yum
Juicy flavorful ground chicken meatballs packed with onions, parmesan, parsley and seasoning and topped with a slightly sour, lightly spicy thai chili sauce for the perfect appetizer to serve at your next dinner party, holiday meal or neighborhood potluck.
Cuisine American, Asian
Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Chicken Meatballs
Thai Chili Sauce
Cuisine American, Asian
Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Chicken Meatballs
Thai Chili Sauce
Instructions
Chicken Meatballs
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Prepare a lightly greased baking sheet.
  3. In large bowl, combine bread crumbs, egg, chicken, onion, cheese, parsley salt and pepper. Shape into 1-inch meatballs.
  4. Place meatballs on baking sheet and bake 20 minutes or until done.
Thai Chili Sauce
  1. In small bowl, combine the lime juice, fish sauce, garlic, jalapeno and sugar. Whisk until the sugar is dissolved.
Recipe Notes

Idea!
I like to double my sauce so I can use half to pour or spoon over meatballs, and the other half as a dipping sauce.

Recipe by Lisa Soldo-Johnson for www.culinarybutterfly.com

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