Asian Inspired Chicken Meatballs with a Lemongrass Ginger Dip

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 breadcrumbs

2 tbsp milk

1 tbsp vegetable oil

1 white onion, finely chopped

1 medium carrot, graded

2 garlic gloves, minced

1 stalk lemon grass, white part only, finely chopped

1 tbsp ginger, grated

2 tbsp soy sauce

1 tbsp fresh lime juice

1 pound ground chicken

2 tbsp cilantro, finely minced

Dip

1 cup Greek yogurt

1/2 Lemon Grass Stalk lemongrass stalk, white part only

2 tsps 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.

Chicken Meatballs Ready To Be Baked

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.

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.

Stir the mixture through the yogurt until fully mixed.

Plate and serve.


Find more meatball recipes – National Meatball Day. The recipes include:

  • Hedgehog Meatballs
  • Bourbon Meatballs
  • Orange Ginger Pork Meatball Soup

More Deliciously Yummy Recipes

How To Prepare Thai Food With These Key Ingredients

Collage of thai food - How To Prepare Thai Food With These Key Ingredients

First Posted on February 24, 2016 – Updated October 30, 2021

Thai food is internationally famous. Thai cuisine is essentially a union of centuries-old Eastern and Western influences harmoniously combined into something uniquely Thai.

A prepared dinner table with a Thai meal placed on it, consists of a spicy or non-spicy soup, a curry dish with condiments, a dip with accompanying fish and vegetables, and there could also be a spiced salad.

Thai food has evolved much like Indian food, meaning the cooks or chefs take great care so there is a harmony of flavors and textures with each individual dish.

One dish must compliment the other dishes positioned at the dinner table.

What is needed in your kitchen to make a great Thai dish?

You need to know the “Key Ingredients.”

Key Ingredients Needed To Prepare Thai Food

When you dicide to make a Thai dish, the following is what you should find in your refrigerator or pantry.

Banana Leaves

Banana leaf-wrapped food, either it be meat, fish or a savory mixture can be grilled, steamed or roasted.

In the cooking process, the leaves add a unique herbaceous flavor to the dish.

Food cooked in a banana leaf

Photo credit: Fred R. Conrad/The New York Times

Thai cuisine also used banana leaves as a cooking vessel, folding them into a shape that will hold and cook the food. They are also used as “to-go containers.

 Lemongrass

Lemongrass is a culinary herb that is produced from the stalk of the lemongrass plant and it has a lemony scent.

It is a primary culinary herb in several Thai dishes.

The flavor of the herb tastes almost like a mix of lemon and lemon mint.

Lemongrass tied laying on grey weather wood

The flavor is light and does not overpower other flavors in a dish.

It also adds a slightly sharp and tangy taste without the bitterness of lemon.

It is commonly used in soups, teas and curries.

If you can’t find lemongrass at your local market or Asian market, you can substitute lemon juice in its place.

But keep in mind that the citrus juice won’t be able to fully take the place of the flavor of lemongrass.

RecipeLemongrass Basil Thai Chicken

thai lime leaves

Thai Lime Leaves

Lime Leaves

The leaves are a glossy dark green color, and are used to flavor curries, soups, fish cakes and even teas for its fragrant herbal notes.

Thai and Holy Basil 

Thai basil and holy basil are related to each other and both are both used in Thai cuisine.

Thai basil has a subtle sweet anise flavor. Whereas, holy basil has a more spicy flavor.

The flavor of holy basil is more like a combination of black pepper and clove than like the sweeter notes of Thai basil. It tends to get even spicier as it is cooked.

Both can be found at your local Asian markets.

Recipe: Thai Chicken Stir-Fry with Holy Basil

Fish Sauce 

Fish sauce is a liquid condiment made from fish or krill that have been coated in salt and fermented for up to two years.

fish sauce container at a fish sauce factory

A fish sauce container at a fish sauce factory in Phu Quoc Island, Vietnam

The flavor is savory and the color is red-brown. Fish sauce is used as a staple seasoning in Thai cooking. Such as this Pad Thai Noodles with Chicken recipe.

Green Papaya

A green papaya and an orange papaya are actually the same fruit picked at different stages of development.

Immature green papaya has crisp white flesh with very little flavor.

It is prized mostly for its crunch and used primarily as a base for salads, most notably in Thai salads. Green papaya is used in salads much like cucumber or jícama is.

Tamarind Puree

When purchasing the tamarind puree, you can find it in sticky 14 ounce blocks.

In Thai cuisine the puree is used by diluting 1 ounce pureed pulp with 1/3 cup warm water, and then strained.

You can also buy it ready made and jarred with no need of diluting it.

The concentrated tamarind is said to have a sour taste that can be overpowering in Pad Thai.

Thai Chili Peppers

These peppers are small in shape, come in green, red, and orange color, and fiery in taste.

Though as spicy as the chili maybe, it is said the chili gives a subtle fruity flavor when used in Thai cooking.

If Thai chilis are too much for your palate, you can use Serrano peppers instead.

Dried Shrimp

Small little dried shrimp add salty flavor to noodle dishes and salads.

Dried shrimp can keep indefinitely in a cool dark place within an airtight container.

Having these key ingredients used in authentic Thai cooking in your pantry or refrigerator, will always be at your reach in a moments notice.

If unable to find them at your favorite grocers, try looking for them in an Asian market.

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Asian Spicy Poached Chicken

 

Asian Spicy Poached Chicken

Poached chicken is very popular in Hong Kong.

The chicken is poached in a broth flavored with star anise, caraway seeds, orange zest, lemongrass, ginger and Thai chilies, is a Chinese classic.

When the fish is finished cooking the poached chicken had tasteful smooth skin and the meat is succulent.

Traditionally the broth is not served with the poached chicken and spices.

You can freeze the chicken stock in airtight containers for up to 3 months. Thaw it to use in anything from flavored soup bases to fragrant noodle dishes, and even to cook rice.

Asian Spicy Poached Chicken

1 to 2 pounds chicken thighs with skin and bone-in

1 small stalk of lemongrass

Peel of half an orange

1 stalk celery

1 tablespoon whole peppercorns

1 teaspoon caraway seeds

1 ounce piece fresh ginger root

1 red Thai chili

2 green finger chilies

2 pieces star anise

½ a red onion

1 teaspoon Himalayan salt

Some fresh filtered water

Half a cup coconut oil or olive oil

preparing to cook Asian Spicy Poached ChickenBegin by placing cleaned chicken pieces in a pot or pan with enough water to cover the chicken. Add in the lemongrass, orange peel, celery, and salt. Bring to a simmer and cook covered for 15 to 20 minutes.

pouching chicken for Asian Spicy Poached ChickenWhen the chicken done, you can the cooked dish as is, but this won’t be Asian Spicy Poached Chicken without the spicy part! So let’s continue.

spicies for Asian Spicy Poached ChickenFor the spicy ‘sauce’ gather the peppercorns, onion, chilies, star anise, oil, ginger, and caraway seeds. Slice the ginger, onions, and chili.

cooked spices for Asian Spicy Poached ChickenIn a small sauce pan over medium heat, place all of the spices and oil into the pan. Slowly heat up to infuse the oil with the spices.

pour spices over Poached ChickenAfter about 5 minutes of the spices steeping in the oil, pour the ‘sauce’ over the drained chicken pieces. You can strain the oil off if you want, but the traditional way of serving this dish is with all the spices left in the oil.

close up detail of cooked Asian Spicy Poached ChickenThis dish is best enjoyed with a side of Asian style vegetables or an Asian salad.

How about this Asian Salad with Sesame Ginger Dressing or Mango Thai Noodle Salad with Sesame Ginger Dressing

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