Thai Chicken Balls Recipe

This recipe has been in the works for quite some time. I feel as though I’ve finally perfected it and I’m really excited to share it with all of you because it’s sooo freaking good!!

This meal is loaded with protein and because we’re using almond flour it’s gluten-free too.

Thai Chicken Balls

Yields 10-12 chicken balls

• 1 lb organic ground chicken
• 1/2 cup almond meal
• 1/2 cup yellow onion, finely diced
• 6 cloves garlic, minced
• 2 Tbsp red curry paste (I used Thai Kitchen brand)
• 2 Tbsp tamari
• 1/2 lemon squeezed
• 1 egg, beaten
• 1/2 tsp sea salt & black pepper
• coconut oil (for searing)

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Directions

1. Preheat oven to 400F.
2. In a stainless steel mixing bowl, combine ground chicken, almond meal, diced onion, minced garlic, curry paste, tamari, lemon, egg, sea salt & pepper. Combine well. Form mixture into chicken balls. Note: the mixture will seem a bit wet but this is fine – it’ll make for a juicer, tastier chicken ball.
3. In a large frying pan over medium heat sear the chicken balls in a little coconut oil to get some really nice colour on the outside – you want them golden brown.
4. Finish the chicken balls off in the oven. Bake them for 8 minutes. Note: If you’re frying pan is oven safe, it can go directly into the oven. Otherwise, transfer the chicken balls to a parchment lined cookie sheet.
5. Serve with a dipping sauce such as mango chutney or our personal fave, The Thai Kitchen’s Sweet Red Chili Sauce. I serve this up over romaine lettuce with wild rice or sautéed baby bok choy.