Asian Inspired Chicken Meatballs with a Lemongrass Ginger Dip

Asian Inspired Chicken Meatballs are packed with East Asian flavors like ginger, garlic, soy sauce, cilantro and lemongrass.

If you’re wondering about the later, that is lemongrass, it’s a fragrant grass that grows mainly in tropical climates around Southeast Asia. The grass yields an oil that smells of lemon and the herb is widely used in Asian cooking.

DeeDee Niyomkul, owner of Chai Yo Modern Thai in Atlanta (USA) says this that lemongrass is not too overpowering, which leaves an abundance of opportunity to layer in other exotic flavors for complexity.

Lemongrass has hints of citrus, lemon, slight mint, earthy and grassy flavors.

Asian Inspired Chicken Meatballs with a Lemongrass Ginger Dip

1/2 cup Panko breadcrumbs

2 tablespoons milk

1 tablespoon vegetable oil

1 white onion, finely chopped

1 medium carrot, graded

2 garlic gloves, minced

1 stalk lemongrass, white part only, finely chopped

1 tablespoon ginger, grated

2 teaspoons soy sauce

1 tablespoon fresh lime juice

1 pound ground chicken

2 teaspoons cilantro, finely minced

For The Dip

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1 cup Greek yogurt

1/2 lemongrass stalk, white part only

2 teaspoons ginger, grated

1/2 lime, zest and juice

Preheat oven to 400F and line a baking tray with parchment paper

In a small bowl, pour the milk over the breadcrumbs and set aside while preparing the rest of the meatball mix. 

Heat the oil in a frying pan over a medium-high heat. Add the onion and carrot and cook until softened, about 4 mins.

Next add the garlic and lemongrass and cook for a further minute. Remove from the heat and allow the mixture to cool.

In a small bowl, add the ginger, soy sauce and lime juice. Stir until combined. 

Add the ground chicken to a large mixing bowl and add the carrot mixture, sauce mixture, cilantro and the breadcrumb mixture. Gently mix until combined.

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Shape two ounce of meat mixture(equal to a cookie scooper) into meat balls and place onto a parchment paper lined baking sheet (makes about 27 meat balls).

Place in the oven and bake for approx. 20-30 mins, or until golden and cooked through.

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Making the Dip

Add the lemongrass to a food processor and pulse until finely minced. Add the ginger, lime zest and juice and continue to pulse until combined.

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Stir the mixture through the yogurt until fully mixed.

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Plate and serve.

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More Meatball Recipes

• Greek Chicken Meatballs With Spinach Orzo & Tzatziki Dipping Sauce
• Mexican Style Meatballs

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