Thai Chicken Meatballs

  • Yield: servings


Chicken Satay Meatballs over Sesame Noodles
For meatballs
1pound ground chicken breast
1pound ground chicken thigh or dark meat
1/2cup panko bread crumbs
1/4cup soy sauce
3cloves garlic, minced
3-- green onions, chopped
1teaspoon red pepper flakes
1teaspoon sea salt
1teaspoon fresh ground pepper
1/2teaspoon ground ginger
1/4cup flour
For Sesame Noodles
1pound dry fettuccini pasta
1/2cup rice wine vinegar
1cup creamy peanut butter
1/2cup soy sauce
1/3cup sesame oil
3tablespoons sugar
1/3cup hot tea
1/4cup pasta water
3-- green onions, sliced thinly on the bias, for garnish
1tablespoon white sesame seeds, for garnish
1tablespoon black sesame seeds, for garnish


Preheat oven to 375 degrees.

In a medium sized bowl combine ground chicken, panko, soy sauce, garlic, green onion, red pepper flakes, salt, pepper and ginger. Mix until incorporated. Form into 32 equal size meatballs; I use a small ice cream scoop for size (about 1" in size). Lightly dredge each meatball in flour and roll into a ball. Place meatballs on a silpat or foil lined sheet pan. Bake in pre-heated oven for 20 minutes

Cook pasta according to package, drain pasta and reserve 1/4 cup of the water.

In a small saucepan over medium heat whisk together rice wine vinegar, peanut butter, soy sauce, sesame oil, sugar and hot tea. Heat until mixture begins to thicken. Add reserved pasta water to satay sauce if the mixture is too thick. Reserve 1/2 cup of satay sauce for garnish. Toss remaining sauce with drained pasta.

Mound pasta in the center of your large serving dish. Nestle meatballs over the top. Drizzle remaining satay sauce over meatballs. Garnish with green onion and sesame seeds