Shrimp and Chicken Meatballs

6 Servings

• Dipping Sauce
• 6 tablespoons Thai sweet chili sauce
• 4 tablespoons fresh lemon juice
• 1 tablespoon soy sauce
• 1 tablespoon fresh cilantro, finely chopped
• 1 tablespoon fresh peppermint, finely chopped
• 1 tablespoon ginger root, minced or grated
• 1 medium green onion, finely chopped
• 1 tablespoon honey
•  
• Meatballs
• 10 ounces raw shrimp, thawed and dried if frozen
• 1 pound boneless skinless chicken breasts, cut into 1-inch chunks
• 1 15.25-ounce can sweet yellow corn, drained and chopped
• 1 clove garlic, minced
• 2 tablespoons red curry paste
• ½ cup plain dry bread crumbs
• 4 medium green onions, finely chopped
• 2 tablespoons fresh cilantro, finely chopped
• 1 red hot chili pepper, finely chopped (seeds and veins can removed to lower heat)
• 2 tablespoons vegetable oil

In a small bowl, combine all ingredients for the dipping sauce. Cover and refrigerate several hours (best if left overnight).

Grind shrimp and then chicken in a food processor. Add to a large bowl with the remaining ingredients, except for the vegetable oil, and mix until well incorporated. Form into 18 meatballs, and flatten each to about ¾-inch thickness.

Heat oil in a large skillet over medium heat. Cook meatballs, in batches of up to 6, for 3 minutes on each side. Keep warm in a 200° F oven until all are cooked.

Serve with the dipping sauce on the side.

1985 Views

0 0

0 Comments

COMMENT