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–+ servings

Coconut Chicken Meatballs

Gretel Shaw
As you already know, I love using my mince meat for making meatballs. However, sometimes, I want to make a different variation to spice things up and this recipe for baked chicken and coconut meatballs is one of my go-to's.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 6 people
Calories 182.6 kcal

Ingredients
 
 

  • Chicken mince1 pound ground chicken (minced chicken)
  • Red chili pepper and sauce on white background¼ cup chili sauce (chilli sauce in British English) - Thai
  • garlic2 cloves garlic - finely chopped
  • ginger1 teaspoon ginger - finely chopped
  • 1 tablespoon fish sauce - Thai
  • big bunch of fresh green cilantro isolated½ cup cilantro (coriander) - finely chopped
  • Pitcher of milk and coconut isolated on white background⅔ cup coconut milk
  • wooden bowl of salt1 pinch salt
  • Ground black pepper pile, paths, top1 pinch ground black pepper - freshly ground

Instructions
 

  • Preheat the oven to 400 degrees Fahrenheit. Lightly oil two 12-cup mini muffin tins.
  • Combine the chicken, chilli sauce, garlic, ginger, fish sauce, cilantro, and coconut milk in a medium bowl. Season with salt and pepper and mix well.
  • Spoon the mixture into the prepared muffin tins.
  • Bake until golden brown and cooked through 15 to 20 minutes. Serve hot with extra chilli sauce.

Nutrition

Calories: 182.6kcalCarbohydrates: 6.5gProtein: 14gFat: 11.6gSaturated Fat: 6.5gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 3gTrans Fat: 0.05gCholesterol: 65mgSodium: 397.7mgPotassium: 471.1mgFiber: 0.1gSugar: 5.2gVitamin A: 90.5IUVitamin C: 1mgCalcium: 13.2mgIron: 1.5mg
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