Thai Red Curry Chicken Meatballs

Thai Red Curry Chicken Meatballs are easy to make and bursting with flavor! Perfect one-skillet meal ready in 30 minutes! 

Get READY.

Because today is going to change your life. FOR REALS.

Over a year ago my dear friend, Megan, author of Country Cleaver texted me some exciting news, “So, you’ll never guess, but I’m writing a cookbook!”

Megan and I have been on this blogging journey from the very beginning. What started out as internet friends that chatted via Twitter (<— yes, it was a thing!), shared recipes on Pioneer Woman, banned together on press trips, and lived for creating recipes for Salad or Pie Week blossomed into true friendship.

I am lucky in the sense that Megan quickly became a part of my blogging tribe. I am a firm believer that if someone views your successes and is a cheerleader for your passions in life, you might want to keep them around. And believe me you want Megan in your tribe. She is selfless, genuine, a true breath of fresh air, and for that I am truly thankful she is a part of my blogging and personal life.

So, TODAY! Today I want to take this moment, post, and recipe from her kick ass new cookbook, CAST IRON GOURMET to highlight all of her hard work and accomplishments! I can’t shout from the rooftops load enough about this cookbook. Megan has tackled cast iron skillet cooking from soup to nuts. If you’ve ever been intimated to cook in a cast iron skillet forget about your troubles. Because each of her recipes in Cast Iron Gourmet are rock solid and easy to prepare. Oh, and not to mention effing delicious.

Also, Megan being the most thoughtful person made sure to include a whole section on how to clean a cast iron skillet, cooking temperatures, how to season the skillet, and so much more! She sets you up for success which is why she is the best!

Okay, now on with the recipe. I had a hard time deciding what to make from this drool-worthy cookbook. But sense I’ve been on a Thai kick lately, the Thai Red Curry Chicken Meatballs were practically begging me to make them. There are two reasons why I love this dish: 1) the meatballs and sauce are cooked in the same skillet (obvi!), and 2) the simplicity of ingredients like ginger, red curry paste, and coconut milk pack a ton of flavor! Easy to make and delicious? I made two batches!

Anyway, you need to get your mitts on her cookbook. You can order yourself a copy or three right on Amazon! Trust me, Cast Iron Gourmet will be the cookbook you reach for over and over again.

Congrats, Megan!!!!

Thai Red Curry Chicken Meatballs

Ingredients:

for the meatballs:

1 lb ground chicken

1/2 cup panko bread crumbs

2 cloves garlic, minced

1 1/2 tsp ginger, minced

1 egg

1/2 tsp salt

1/4 tsp pepper

1/4 tsp crushed red pepper flakes

2 tbsp cilantro, chopped

 

for the thai red curry sauce:

1 tbsp olive oil

2 garlic cloves, minced

1 tsp ground ginger, minced

2 tbsp red curry paste

1 cup coconut milk

1 tsp Sriracha

1/4 tsp pepper

1/4 tsp salt

1/4 tsp red pepper flakes

1 tbsp cilantro, chopped

1 tsp lime zest

1 tbsp lime juice

4 small zucchini, spiraled into noodles (optional)

Directions:

for the meatballs:

Preheat your oven to 400 degrees. Lightly spray the skillet or braiser with non-stick cooking spray.

In a large bowl, add all of the meatball ingredients, mixing just to combine. Do not overmix them so they become tough. Using a cookie scoop, create 18 to 24 meatballs. Place the meatballs in a skillet and cook for 15 to 20 minutes or until caramelized on the outside and cooked through, flipping them halfway through to brown on both sides. When done, take the meatballs out of the oven and set them aside on a large plate.

for the thai red curry sauce:

Heat the olive oil over medium heat in the skillet you used to bake the meatballs. Add garlic and ginger and cook for 1 minute until the garlic becomes fragrant. Whisk in the red curry paste and cook for additional minute. Slowly whisk in the coconut milk and continue whisking until the mixture thickens, about 4 minutes. Stir in the Sriracha, pepper, salt, red pepper flakes, cilantro, lime zest and lime juice. If you’re adding zucchini noodles, toss them into the sauce and bring the mixture to a simmer for 1 minute to cook the zucchini through. Add the meatballs and toss them to coat them with the sauce. Garnish with extra cilantro if desired. Serve immediately.

recipe from Cast Iron Gourmet by Megan Keno