Dinner Recipes
Thai Chicken Meatball Salad
Filled with traditional Thai flavors like garlic, lemongrass, fish sauce, and cilantro, this dish is a little bit like eating a spring roll with peanut sauce — but in salad form. We like making this fresh, flavorful meal ahead of time and eating it on busy nights. Just keep the lettuce and sauce separate and assemble it all when it’s time to eat! Prepping it ahead of time makes it a great option for hot nights, too; you’ll have a satisfying meal without having to turn on the oven.
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Dinner
Thai Chicken Meatball Salad
Serves: 4
Ingredients
1 lb ground chicken
1 large egg
¾ cup panko breadcrumbs
¼ cup chopped fresh cilantro
1 Tbsp minced lemongrass
1 Tbsp fish sauce
1 Tbsp granulated sugar
4 tsp grated garlic, divided
2 tsp grated ginger, divided
2 tsp minced thai chile
¼ cup vegetable oil
¼ cup peanut butter
1 Tbsp tamari
1 Tbsp brown sugar
1 ½ tsp rice vinegar
1 ½ tsp freshly squeezed lime juice
1 tsp sambal oelek
1 head butter lettuce, rinsed and roughly chopped
1 carrot, grated
½ English cucumber, thinly sliced
Directions
- In a large bowl, add the ground chicken, egg, panko, cilantro, lemongrass, fish sauce, sugar, 2 teaspoons of the garlic, 1 teaspoon of the ginger, and the minced thai chile. Mix with a rubber spatula until well combined.
- Form the mixture into 8 4-ounce balls and place on a sheet pan lined with parchment paper. Refrigerate for 15 minutes.
- In a large cast-iron skillet, heat the vegetable oil over medium-high heat. Fry the meatballs, turning them occasionally, until they are well browned and register 165º on an instant-read thermometer, about 8 minutes. Set aside.
- In a small bowl, whisk together the peanut butter, 3 tablespoons of water, the tamari, brown sugar, rice vinegar, lime juice, sambal, remaining 2 teaspoons garlic, and 2 tsp ginger until smooth.
- In a large serving bowl, toss together the butter lettuce, grated carrot and cucumber slices. Top with the chicken meatballs and peanut dressing. Enjoy.