Thai Chicken Meatballs
Thai Chicken Meatballs
Directions
- Chop half the chicken into medium dice-size pieces.
- Place remaining chicken in food processor with eggs, mustard, fish sauce, and soy sauce; pulse until well blended.
- Sauté bread crumbs, nuts, garlic, ginger, lemongrass, scallions and chiles in hot oil on medium heat 15 min.; cool.
- Add to chicken mixture; mix lightly. Use #40 scoop to make 120 meatballs (or 20 meatballs for trial recipe), about 1 oz. each.
- Refrigerate 1 hour.
- Bake meatballs in 400ºF convection oven 20 min. or until done (165ºF).
Ingredients
- 3/4 Cup(s) Asian Pride® Fish Sauce
- 12 each chile(s), serrano, diced
- 3/4 Cup(s) ginger, root, minced
- 3/4 Cup(s) Grey Poupon® Country Dijon Mustard
- 3/4 Cup(s) lemongrass, chopped
- 6 Tbsp. oil, canola
- 2 Cup(s) panko breadcrumbs
- 3/4 Cup(s) Peak Fresh Produce® Garlic, Clove(s), minced
- 6 each Peak Fresh Produce® Scallion(s), diced
- 1-1/2 Cup(s) Planters® Dry Roasted Peanuts, finely chopped
- 6 each Ridgecrest® Egg(s), Large, lightly beaten
- 6 lbs. West Creek® Chicken, Thigh(s), Boneless Skinless