Spicy Thai Chicken Meatballs with Creamy Lemongrass Coconut Sauce

In a mixing bowl, combine ground chicken, crushed rice crackers, Thai basil, soy sauce, lime zest, garlic, lemongrass, and chili flakes. Mix until just combined. Shape into small meatballs, roughly walnut-sized.

Sear the Meatballs:
Heat oil in a large skillet over medium heat. Cook the meatballs in batches, turning to brown all sides, about 6–8 minutes. Remove and set aside.

Make the Coconut Sauce:
In the same skillet, pour in the coconut milk. Stir in green curry paste, honey, fish sauce, and lime juice. Bring to a gentle simmer.

Simmer the Meatballs:
Return the meatballs to the skillet, nestling them into the sauce. Cover and simmer for 10–12 minutes, or until the meatballs are cooked through.

Serve:
Spoon the meatballs and sauce over jasmine rice or rice noodles. Garnish with chopped scallions, extra Thai basil or mint, and a squeeze of lime.

Serving and Storage Tips

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