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If I'm making these to take to a party, I have to hide them from the family, otherwise I end up leaving the house with fewer meatballs than I planned. The family loves them! 

These are the perfect meatballs to throw together when you are short on time because there is very little hands-on kitchen time required. Minimal preparation work is needed, they are oven baked and there's very little mess to clean up afterwards. 

This is the link to the original recipe but I leave out the red chilli pepper. I find that the curry paste gives enough of a kick, but is not so hot that the kids can't eat them. I also prefer to grind the chicken meat myself. That way I know exactly what is in my meatball. The recipe below has the American adaptions and includes the step of grinding the chicken.

As an appetizer, these meatballs are perfect alone or served with sweet chilli sauce.

They are also a great lunchbox option. Add a side salad and you have have a quick and easy meal. 



 Approximately 1 lb / 16 oz chicken breast (or thigh) cut into 3-4 pieces each*

1 garlic clove, peeled

2 handfuls of cilantro, leaves and stem

0.5 oz oyster sauce

3/4 tablespoon fish sauce

0.7 oz red curry paste - I use the Thai Kitchen brand

2.5 oz coconut milk**

3/4 tablespoon all purpose flour + 1/4 tsp baking powder OR 3/4 tablespoon rice flour to make it gluten free



Preheat oven to 420F and line a large cookie sheet or baking tray with parchment paper.

Place garlic and cilantro into TMX bowl and chop 3 sec/ speed 7. Scrape down and repeat for another 1-2 sec/ speed 7, if necessary.

Add the chicken and turbo 1 sec, three times. 

Add the rest of the ingredients and mix 15 sec/ reverse/ speed 3.

Spoon golf ball size balls onto the prepared baking tray. Leaving a small space between each meatball. Bake in the preheated oven for 13 minutes.

Serve warm or at room temperature.


* 18 oz chicken breast produced 33 golf ball sized meatballs

** often coconut milk has a solidified layer on top when you open the can. I mix this into the liquid below before I add the coconut milk to the meatball mixture. That way the coconut milk has a much thicker consistency.