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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I finally made this recipe after saving it a long time ago. Really sorry I waited. I used store ground chicken breast and scaled everything to 2 lbs of chicken. I added 1/2 cup of plain breadcrumbs and 2 tbls of milk to help the density from other comments. The flavorful was wonderful. Next time I will likely increase the cumin and coriander. The broth needed salt so I will add next time. While I used sweet basil, I wondered if I should have used Thai basil. I served this over jasmine rice. I thought about adding finely chopped Napa cabbage to the meatball mixture to soften the meatballs but knew I would likely waste most of the head. The pre-ground meat seemed to cook a lot faster than the recommended times. All in all a delicious recipe.
Enjoyed the flavors but would like to figure out a way to make the meatballs less dense. Maybe some breadcrumbs and egg would help. Our group was pretty quiet as we gobbled this up and I found myself going back for seconds so couldn't have been all bad. Also made brown rice.
This has become a regular favorite since we discovered it earlier this winter. The whole family loves it! To make it easy, I just buy ground chicken. So delicious! Often serve over brown rice.
Also, leftover brown rice, any extra sauce and an egg makes for an amazing breakfast bowl!
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