I hope everyone had a wonderful Thanksgiving! Lots of cooking and lots of eating at my house.. along with a lot of napping! Thanksgiving is our favorite holiday with Halloween a close second! Well before we know it we will be baking, shopping, gift giving and more cooking. Lets not forget the much needed naps! This recipe is light but has a ton of flavor. After all, life is about balance. We ate lots of yummy food and desserts, so today your waistline with thank me with this recipe! I served these meatballs over Basmati rice, but could easily be served over pasta.
INGREDIENTS
1 pound ground chicken
4 scallions chopped
1/4 cup cilantro
1 tablespoon fish sauce
1 tablespoon red curry paste
1 cup bread crumbs (I used plain Panko)
1 egg
Salt and pepper to taste
PEANUT SAUCE
1 tablespoon sesame oil
1 can coconut milk (398ml)
1 tablespoon red curry paste
2 tablespoons peanut butter (I used creamy Jiff)
1 tablespoon brown sugar
Pinch of red chili flakes
Salt and pepper to taste
DIRECTIONS
Preheat the oven to 375 degrees. Spray a baking sheet with non-stick spray. In a medium bowl mix all of the ingredients for the meatballs together (mixing well). Form the meat mixture into small 1 inch balls. Place the meatballs on your prepared baking sheet and bake for about 30 minutes or until cooked all the way through. While your meatballs are baking you can start your sauce. Heat the oil in a medium sauce pan, add the red curry paste and cook for a couple of minutes, then add the remaining ingredients and cook for five minutes, stirring well. Add the meatballs to the sauce and toss so the meatballs are fully coated in the sauce. Garnish with cilantro if desired. Serve warm over rice, pasta or mashed potatoes.
Enjoy,
This recipe comes from www.jocooks.com
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