Thai Chicken Meatballs

  • Yield servings


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



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