Coconut Chicken Meatballs

These baked chicken and coconut meatballs offer a delightful fusion of flavors, combining the lean protein of ground chicken with the rich, tropical taste of coconut. Infused with aromatic herbs and spices, these meatballs are both savory and slightly sweet, making them a unique addition to your culinary repertoire. Perfect as an appetizer, snack, or main dish, they are easy to prepare and bake to golden perfection. Serve them with a side of dipping sauce or over a bed of rice for a complete meal.

Ingredients

• 1 pound ground chicken

• ¼ cup Thai chili sauce

• 2 cloves garlic, finely chopped

• 1 teaspoon ginger, finely chopped

• 1 tablespoon fish sauce

• ½ cup fresh cilantro (coriander), finely chopped

• ⅔ cup coconut milk

• Salt, to taste

• Freshly ground black pepper, to taste
  
  

Directions

1. Preheat the oven to 400°F (200°C). Lightly oil two 12-cup mini muffin tins.

2. Prepare the mixture: In a medium bowl, combine the ground chicken, Thai chili sauce, chopped garlic, chopped ginger, fish sauce, chopped cilantro, and coconut milk. Season with salt and freshly ground black pepper. Mix well until all ingredients are thoroughly incorporated.

3. Form the meatballs: Spoon the mixture into the prepared muffin tins, filling each cup evenly.

4. Bake: Place the muffin tins in the preheated oven and bake for 15 to 20 minutes, or until the meatballs are golden brown and cooked through.

5. Serve: Remove the meatballs from the oven and let them cool slightly before serving. Optionally, serve with extra chili sauce on the side for dipping.
   
   

Nutritional Information (per serving)

• Calories: Approximately 182.6 kcal

• Carbohydrates: 6.5 g

• Protein: 14 g

• Fat: 11.6 g

• Saturated Fat: 6.5 g

• Cholesterol: 65 mg

• Sodium: 397.7 mg

• Potassium: 471.1 mg

• Fiber: 0.1 g

• Sugar: 5.2 g

• Vitamin A: 90.5 IU

• Vitamin C: 1 mg

• Calcium: 13.2 mg

• Iron: 1.5 mg