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Makes
about 35 to 40 cocktail meatballs
Author Notes
A little ground chicken, coconut and spice make a terrific meatball! —inpatskitchen
Ingredients
- For the meatballs
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1 1/2
pounds ground chicken (combination of white and dark meat)
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1
egg, lightly beaten
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1/2 cup
finely shredded unsweetened coconut
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1 cup
panko crumbs
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2 tablespoons
spicy chili garlic sauce (or sambal oelek)
-
1 teaspoon
salt
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2 teaspoons
granulated sugar
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2
medium green onions, thinly sliced
- For the sauce and putting it all together
-
one
13 to 14 ounce can of coconut milk
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1/2 cup
light brown sugar (packed)
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1 tablespoon
spicy chili-garlic sauce
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1/4 teaspoon
salt
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Thinly sliced green onions for garnish
-
The previously made meatball mixture.
Directions
- For the meatballs
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Thoroughly combine all ingredients in a mixing bowl, cover and chill for about 3 hours.
- For the sauce and putting it all together
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In a small sauce pan, whisk the coconut milk, brown sugar, chili-garlic sauce and salt. Heat to a boil and then simmer for 5 minutes. Set aside to cool to room temperature.
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After chilling the meatball mixture, lightly oil a large baking sheet. Form little one inch meatballs with your hands and place them on the sheet. ( I find using wet hands makes for an easier roll )
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Pre heat your oven to 350F and then bake the meatballs for 15 minutes. Serve warm with the sauce and garnished with the green onion. You can either plate the meatballs over a little sauce or surround a bowl of sauce with the meatballs.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!
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