Ok, yes, I did say that. These Thai chicken meatballs are better than takeaway. These little nuggets are packed with flavour thanks to all the fresh ingredients I have used. And did I mention that they are baked in the oven?
As you might know, we have found ourselves in yet another lockdown here in Melbourne. In fact, this one is number FIVE. So who could possibly blame me for trying to make the days a little sweeter for my family? So today I made these cute little meatballs to cheer us up. They turned out to be tender and juicy and were an absolute hit with everyone.
When ordering takeaway food keep in mind that most places will use vegetable oils to prepare your food, especially when the food is fried. Vegetable oils have a bad reputation for good reasons. They are highly refined with high heat and chemicals which lead to oxidative stress in our bodies. Vegetable oils are high in Omega-6 fatty acids. When eaten in moderation, Omega-6 is good for our health. However, it is too abundant in our modern diet and we should pay closer attention to how much Omega 6 we consume. Some vegetable oils might also contain small amounts of trans-fats.
Are these Thai chicken meatballs gluten-free?
Yes, yes and yes! They are gluten-free, as are all the recipes on the A Is For Apple Au blog. I have an easy trick for you on how to make the best gluten-free bread crumbs. Freeze a couple of slices of your favourite gluten-free bread. Once frozen, put them in the food processor and whizz them for a couple of seconds until you have gluten-free bread crumbs! 🙂 It is that easy.
Can these meatballs be prepared in advance?
Absolutely! They are great for meal preps or lunch boxes. You can keep them in the fridge for up to 3 days and reheat them in the oven, pan or just enjoy them cold. They are also freezer-friendly. Simply freeze any leftovers in an air-tight container, they will keep for up to 3 months. Make sure you reheat them thoroughly after freezing. I'd recommend reheating them in the oven for 20 minutes at 200'C (400'F)
Quick lime and sweet chilli sauce
This dressing is probably not the healthiest recipe you will find on my blog, but it is quick and tastes delicious. Depending on the quality of your sweet chilli sauce it will still be a better alternative to the store-bought variety. When shopping for the sweet chilli sauce, make sure that the ingredients are as simple as possible. Ideally, it will only contain chillies, sugar, water and vinegar. Make sure it does not contain MSG. Unfortunately, many Asian products contain this very unhealthy flavour enhancer.
And now let's have a look how to make these
Thai meatball that are better than any takeaway.
Thai chicken meatballs that are better than any takeaway
- 500 g organic or free-range chicken mince. I prefer using the thigh mince.
- 1 free-range egg
- ½ cup gluten-free bread crumbs. Read the post above for an idea if you don't have any on hand
- 1 teaspoon lemongrass paste grate the white part of the lemongrass on a fine grater
- 2 cm of fresh ginger grated
- 2 garlic cloves minced
- 2-3 kafir leaves finely chopped
- 1 tablespoon fish sauce
- 1 teaspoon organic raw sugar
- Olive oil for brushing
Lime and sweet chili sauce:
- ⅓ cup of store-bought good-quality sweet chili sauce
- Freshly squeezed juice from 2 large limes
- 1 garlic clove minced
- Combine all the meatball ingredients in a bowl and chill in the fridge for 30 minutes.
- Preheat the oven to 200'C (400'F) and prepare a baking tray.
- Once the mix has cooled, spoon some mixture into a tablespoon and roll little balls between your hands. If the mixture is sticky, wet your hands a little in water.
- Place the balls on a baking tray. Once all balls are rolled, brush them with some olive oil using a pastry brush.
- Bake the meatballs for 20-25 minutes.
- While your meatballs are cooking, prepare the lime and sweet chilli sauce by combining chilli sauce, lime juice and garlic.
- Take the chicken meatballs out and serve!