Herbed Chicken Meatballs with Coconut Sauce


YOU CAN'T BEAT A MEATBALL for sheer comfort food, at least in my household. These tender herbed meatballs, made with chicken and a touch of lemon, are a little lighter than your typical meatball. The sauce is rich and creamy, and simmering the meatballs in it after they've browned gives them both flavor and tenderness. • Serves 4


¼ cup milk
¾ cup dry bread crumbs
1 small onion, peeled
2 cloves garlic, peeled
1 pound ground chicken
1 tablespoon olive oil
1 large egg, beaten
¼ cup minced fresh cilantro, plus extra for garnish
Zest of 1 lemon
1 teaspoon salt
Freshly ground black pepper
One 14-ounce can coconut milk
2 teaspoons cornstarch
1 tablespoon vegetable oil
One 2-inch piece fresh ginger, peeled and grated
¼ cup minced fresh chives
½ cup low-sodium chicken broth
½ teaspoon salt
¼ teaspoon chili powder
Juice of 1 lemon

Get the full recipe for $0.99.
Buy Now with PayPal!



Anonymous's picture
To prevent automated spam submissions leave this field empty.
Share with Facebook