• 1 (4-inch) piece fresh ginger
  • 6 garlic cloves, peeled
  • 1 jalapeño
  • 2 pounds ground chicken
  • 1 large bunch cilantro, leaves and stems finely chopped, a few whole leaves reserved for serving
  • 3 tablespoons fish sauce
  • Kosher salt
  • 2 tablespoons vegetable or coconut oil, plus more as needed
  • 2 cups chicken broth
  • 1 (14-ounce) can full-fat coconut milk
  • ½ teaspoon granulated sugar
  • 5 ounces baby spinach
  • 1 lime’s worth of lime juice, plus lime wedges for serving
  • Steamed white or brown rice, for serving

Thai Meatballs 🥥🥘


  1. Grate 🔪

  2. Using the small holes of a box grater, or a Microplane, grate the ginger, garlic and jalapeño (or finely chop them by hand). Transfer half to a large bowl and set the rest aside. To the large bowl, add the chicken, finely chopped cilantro, 2 tablespoons fish sauce and 1 teaspoon salt.
  3. Make & Bake Meatballs ☄️

  4. Use your hands or a fork to fully combine but do not overmix. Use your hands or an ice cream scoop to form 2-inch meatballs (about 2 ounces each). Place onto parchment paper lined sheet pans. Bake at 425° for 25 minutes. Then broil for 5 - or until right before the paper burns 🔥
  5. Make Sauce 🍵

  6. Once all the meatballs are broiled and browned, set a Dutch oven over medium heat, add a glug of oil, the reserved ginger mixture and sauté until fragrant, about 1 minute. Add the chicken broth, coconut milk, sugar and the remaining 1 tablespoon fish sauce, and bring to a simmer.
  7. Add the meatballs and any juices from the pan, and simmer until the flavors come together and the meatballs are cooked through, 5 to 8 minutes.
  8. Serve 🍽️

  9. Remove from heat, and stir in the spinach and lime juice. Divide rice among bowls, then top with meatballs, broth and cilantro. Serve with lime wedges.

    ⚡️ Inspired By

    1. From Ali Slagle via NYtimes (Same same, but bake instead of fry meatballs)