Sort ingredients
caleyn
QR Code
Listen
Pdf
Throw the garlic, ginger and jalapeño in the food processor and chop until fine. Add half of it to a bowl with your ground chicken and set the other half aside. To the chicken, also add the cilantro, panko, 2 tbs fish sauce and 1 tsp of salt. Mix until combined.
Heat some oil in a Dutch oven and scoop in your meatballs (I used an ice cream soup to keep it uniform). Don't crowd the pan. Cook them until golden on each side, about 6 minutes. Transfer them to a plate.
Wipe the Dutch oven if it has burnt bits, then add a bit more oil and add the remaining ginger/jalapeno/garlic mixture and sauté for a minute. Add the chicken broth, can of coconut milk, 1 tsp sugar and the 2TBS fish sauce. Bring to a simmer and add meatballs back in. Simmer for another 8 minutes to ensure meatballs are cooked through. Finish with the juice of 1 lime
Serve with rice and enjoy!