I’m always to trying to find light and easy recipes, especially during the hot summer months. I found this recipe in the paper and I found it easy and delicious. In addition to the sauce, I also bought a Thai peanut sauce to go with the meatballs. Enjoy!
Ingredients:6 tablespoons peanut oil (divided use)
1 carrot, medium size, grated
1/2 jalapeno pepper, seeds removed and chopped
1 pound ground chicken
1 cup scallions, chopped (almost 1 bunch; divided use)
7 tablespoons cilantro, chopped (divided use)
Salt to taste
6 ounces rice noodles, or substitute vermicelli Sauce (recipe follows) 6 tablespoons peanuts, chopped, for garnish
In nonstick sauté pan, warm 2 tablespoons peanut oil over medium heat. Saute grated carrot and jalapeno pepper until carrot is soft, about 5 minutes. Remove from heat and cool. Transfer to medium-sized bowl. Add ground chicken, ¾ cup of the scallions, egg, 4 tablespoons of the cilantro and salt. Mix well with hands. Refrigerate 30 minutes.
Form chicken mixture into 12 meatballs. Heat remaining peanut oil over medium heat in nonstick sauté pan. When oil is hot, but not smoking, add meatballs and cook, turning, for about 6 to 8 minutes total or until cooked throughout. Remove meatballs to plate covered with piece of paper towel.
Meanwhile, prepare rice noodles according to package directions.
To serve dish, divide noodles among 4 plates. Top with meatballs and drizzle each with about 2 to 3 tablespoons of sauce. Garnish with peanuts, and remaining cilantro and scallions.
Makes 4 servings.
SAUCE: Combine 1 teaspoon lime zest, 2/3 cup lime juice, 3 tablespoons soy sauce, 1 teaspoon chile oil, 1 teaspoon brown sugar and 1 tablespoon chopped cilantro.