The meatballs are easy to make, bakes in 20 minutes, and a delicious choice for an appetizer or meal. I pack the meatballs with onions, breadcrumbs, parsley and Parmesan cheese for tons of flavor, but the sauce takes this dish to the next level of deliciousness. I like to make a double batch of sauce for dipping the meatballs in. The delightful combination of slightly sour, lightly spicy, and perfectly sweet has a nice balance of each flavor.
I hope you enjoy this recipe! If you’ve made it please share it with me by tagging @culinarybutterfly on Pinterest.
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| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
people
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- 3/4 cup gluten-free bread crumbs
- 1 egg
- 1 pound ground chicken
- 1/2 cup onions, chopped yellow or white
- 1/2 cup parmesean cheese
- 1/4 cup parsley, chopped
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons Thai fish sauce
- 1 teaspoon minced garlic
- 1/4 teaspoon minced jalapeno pepper
- 2 teaspoons granulated sugar
Ingredients
Chicken Meatballs
Thai Chili Sauce
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- Preheat the oven to 350° F.
- Prepare a lightly greased baking sheet.
- In a large bowl, combine bread crumbs, egg, chicken, onion, cheese, parsley, salt, and pepper. Shape into 1-inch meatballs.
- Place the meatballs on a baking sheet and bake 20 minutes or until done, turning halfway through the cooking process.
- In a small bowl, combine the lime juice, fish sauce, garlic, jalapeno, and sugar. Whisk until the sugar is dissolved.
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