"This recipe quickly became a family favorite. It's easy to adjust and the rare times we've had leftovers they taste even better the next day."
INGREDIENTS
1 (4-inch) piece fresh ginger, peeled
6 garlic cloves, peeled
1-3 jalapeños (depending on how much heat you want)
2 pounds ground chicken
1 large bunch cilantro, leaves and stems finely chopped, a few whole leaves reserved for serving
3/4 cup panko breadcrumbs
1 egg
3 tablespoons fish sauce
Kosher salt
2 tablespoons vegetable or coconut oil, plus more as needed
8-10 cups chicken broth
1 (14-ounce) can full-fat coconut milk
½ teaspoon granulated sugar
5 ounces baby spinach
1 tablespoon lime juice, plus lime wedges for serving
Steamed white or brown rice, for serving
PREPARATION
Preheat the oven to 425 degrees.
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, egg, panko breadcrumbs, 2 tablespoons fish sauce and 1 teaspoon salt. 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) and place on a parchment lined baking sheet. Place meatballs in the oven and cook for 20-25 minutes, until they begin to brown and an internal thermometer reads 165 degrees.
While meatballs are baking, heat oil in a large Dutch oven or pot over medium heat. Add 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. Add the meatballs and any juices from the pan, and simmer until the flavors come together, 5 to 8 minutes.
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.
Comments