Delicious Thai meatballs seasoned with ginger, garlic, chili, cilantro, and fish sauce and smothered in creamy tomato coconut sauce - this recipe is a winner! If you're a fan of Thai flavors as I am, you'll love this meal! Plus, who would say no to juicy chicken meatballs anyway? :)
In a big bowl mix together with a hand all meatballs ingredients except oil - ground chicken, breadcrumbs, minced garlic, chopped basil and cilantro, grated ginger, grated onion, chopped chili, lemongrass, lime zest, egg, salt, and pepper. Set aside.
Preheat the oven to 200 Celsius degrees.
With a ice cream scoop and hands (wet) shape small meatballs.
Place meatballs on a baking tray lined with baking paper and drizzle with oil or spray with cooking spray.
Bake the meatballs for around 25 minutes, until golden, soft, and juicy.
In a large pot or pan, heat a teaspoon of oil over medium-low heat and fry red curry paste with sugar for a moment, until melted and bubbling.
Add coconut milk, tomato puree, fish sauce, lime juice, salt, and pepper.
Simmer for around 10 minutes, until the sauce thickens a bit and is nicely creamy.
Taste and season with more fish sauce/red curry paste/lime juice etc. if needed.
Carefully transfer cooked meatballs and simmer together for 2 minutes more.
Top with fresh, chopped basil or cilantro.
Serve with rice!