30 Minute Sticky Thai Meatballs
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INGREDIENTS
- From Half Baked Harvest ; 30 Minute Sticky Thai Meatballs use easy-to-find ingredients, combined in a delicious new way...
- Ingredients:
- 1 tablespoon cornstarch
- 1/3 cup low sodium soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 2-3 tablespoons sambal oelek (chili paste)
- zest and juice of 1 lime ; plus more for serving
- 1 pound ground chicken ; pork, or turkey
- 1 inch fresh ginger ; grated
- 2 cloves garlic minced or grated
- black pepper
- 3 tablespoons extra-virgin olive oil plus more for rolling
- 2 medium shallots sliced or ; chopped
- 2 red or orange bell peppers ; chopped
- 1/4 cup raw peanuts
- 1/2 cup fresh basil and or cilantro ; roughly torn
- 8 ounces rice noodles
- 1 tablespoon toasted sesame seeds
- 1 cup diced mango or mango chili sauce ; for serving (see notes)
INSTRUCTIONS
Directions:
1. In a glass jar, whisk together 1/3 cup cold water and the cornstarch. Add the soy sauce, rice vinegar, honey, chili paste, lime zest, and lime juice.
2. Add the chicken, ginger, garlic, and a pinch of pepper to a bowl. Mix until combined. Coat your hands with a bit of oil, and roll the meat into tablespoon-size balls (will make 15-20 meatballs).
3. Heat a large skillet over medium-high heat and add 2 tablespoons oil. When the oil shimmers, add the meatballs and sear until crisp, about 4-5 minutes, turning them 2-3 times. Remove the meatballs from the skillet. To the skillet, add the shallots, peppers, and peanuts, cook another 2-3 minutes, until the peppers begin to char. Pour in the honey/soy sauce mix. Add back the meatballs. Bring the sauce to a boil over medium-high heat and cook until the sauce thickens slightly, about 5 minutes. Remove from the heat and stir in the basil.
4. Meanwhile, cook rice noodles according to packaged directions. Drain and toss with a couple drizzles of olive oil and the sesame seeds.
5. To serve, divide the noodles among bowls and top with meatballs. Serve with additional herbs, limes, and mango chili sauce (if desired). Enjoy!
Recipe Notes:
Mango Chili Sauce: combine 1/4 cup honey, 2-3 tablespoons sambal oelek (chili paste), 2 tablespoons rice vinegar, 1 tablespoon soy sauce, zest and juice of 1 lime, and 1 cup diced mango.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 (843g) | ||
| Recipe Makes: 1 | ||
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| Calories: 1789 | ||
| Calories from Fat: 485 (27%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 53.9g | 72 % | |
| Saturated Fat 13g | 65 % | |
| Monounsaturated Fat 23.8g | ||
| Polyunsanturated Fat 13g | ||
| Cholesterol 390.1mg | 120 % | |
| Sodium 4863.4mg | 168 % | |
| Potassium 2824.4mg | 74 % | |
| Total Carbohydrate 221.2g | 65 % | |
| Dietary Fiber 7.9g | 31 % | |
| Sugars, other 213.3g | ||
| Protein 102g | 146 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 1789
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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