Description
Equipment
large deep skillet
Ingredients
⅓cuppanko breadcrumbs
1largeegg
2scallions, sliced thin, white and green separated
2largegarlic cloves, minced
1tablespoonfresh ginger, grated
¾teaspoonkosher salt
1pound93% lean ground chicken
Juicy chicken meatballs in a creamy coconut sauce with chunks of pineapple, ginger, lime, and cilantro. It’s a sweet-savory, island-inspired dinner that’s perfect for a weeknight.
1 ¼cupscanned coconut milk, shake can well
3tablespoonslow-sodium soy sauce
1tablespoonbrown sugar
1lime, juice of
1 ½cupsfresh pineapple chunks, diced into ½ inch pieces
1tablespooncilantro, chopped
jasmine rice, optional for serving
Instructions
- Preheat the oven to 400°F, and adjust the oven rack to the middle position. Line a large, rimmed baking sheet with parchment paper or foil and set aside.
- Place all of the meatball ingredients except the chicken (panko, egg, scallion, garlic, ginger and salt) in a medium bowl and mix well with a fork. Add the ground chicken and mix well using the same fork. Use wet hands to shape the mixture into approximately 16 meatballs.
- Arrange the meatballs on the prepared baking sheet. Bake them until they are cooked through, about 12 to 15 minutes.
While meatballs cook, prepare the sauce.
- Heat a large skillet over medium heat and add the coconut milk, soy sauce, brown sugar, lime juice, and pineapple. Simmer for 3 to 4 minutes to blend flavors.
- When the meatballs are done, transfer the meatballs to the skillet and gently toss with the sauce and coat well. Cook another minute then garnish with cilantro.
Last Step:
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Nutrition
Serving: 4meatballs with saucewith 1/3 cup sauce, Calories: 353kcal, Carbohydrates: 17g, Protein: 27.5g, Fat: 20g, Saturated Fat: 13g, Cholesterol: 132.5mg, Sodium: 822mg, Fiber: 1.5g, Sugar: 9.5g
