Yield: Serves 6 to 8 as an appetizer; 4 to 5 as a main course
Spicy, tangy, and deeply savory, this dish channels my favorite things about Thai food. Using chicken for the meatballs makes them feel light and balanced with the broth.
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This is a fabulous recipe. I used ground thigh meat and the meatballs were light and had a great texture. The sauce had an amazing depth of flavor for something created so quickly and easily. Blending the sauce was a snap in the Vita-mix. Delicious! So happy I tried it and can't wait to make it again.
The flavors in this recipe were lovely, but I had trouble with the broth. On a weeknight, I found it onerous and quite messy to do all the liquid transfer required by a regular blender. I also found that in the end, too much delicious broth had boiled away as the meatballs simmered. One final caution is that the meatballs are on the dense side, since they don't have egg, bread, or other filler. Not necessarily a bad thing, but it made me miss the lost broth even more.
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