Tangy Thai Chicken Meatballs | BeyondCeliac.org
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Tangy Thai Chicken Meatballs


Courtesy of Thai Kitchen



  • ¼ cup (50 mL) plain gluten-free breadcrumbs
  • 2 Tbsp. (30 mL) fresh lime juice
  • 1 Tbsp. (15 mL) Thai Kitchen® Red Curry Paste
  • 1 Tbsp. (15 mL) Thai Kitchen® Roasted Red Chili Paste
  • 1 tsp. (5 mL) garlic powder
  • 1 tsp. (5 mL) ground ginger
  • 1 lb. (500g) lean ground chicken or ground turkey
  • 1 cup (250 mL) Thai Kitchen® Sweet Red Chili Sauce


  1. Preheat oven to 350°F. Mix breadcrumbs, lime juice, curry paste, chili paste, garlic powder and ground ginger in large bowl until well blended. Add chicken and mix well.
  2. Shape into 1” meatballs. Arrange meatballs in 15”x10” baking tray.
  3. Bake 15 to 20 minutes or until cooked through. Drain if needed. Toss meatballs and chili sauce in large bowl. Serve.

Nutrition Information:

Per Serving: 91 Calories, Fat 3g, Protein 5g, Carbohydrates 11g, Cholesterol 34mg, Sodium 298mg, Fiber 0g

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