2 cloves Garlic, minced
2 teaspoons Fresh ginger, grated
4 Scallions, thinly sliced
1 teaspoon Ground coriander
2 tablespoons Fish sauce
2 teaspoons Tamari
2 tablespoons Mint, finely chopped
4 tablespoons Cilantro, finely chopped
2 tablespoons Extra virgin olive oil
2 Lime wedges, to serve
Kosher salt, to taste
Freshly ground black pepper, to taste
Bibb lettuce, leaves separated to serve
Peanut Cilantro Sauce:
1/4 cup Roasted unsalted peanuts
1 clove Garlic, sliced
1 cup Cilantro leaves and small stems
1/4 cup Extra Virgin Olive Oil
Preheat the oven to 425ºF.
In a large bowl, combine the ground chicken, garlic, ginger, scallions, coriander, fish sauce, tamari, mint, and cilantro.
Form 8 meatballs and then lightly season with salt and pepper
Place a sauté pan over medium heat and add 2 tablespoons of olive oil.
Add the meatballs and sear on all sides until golden brown, about 2-3 minutes.
Place the meatballs in the oven to finish cooking for 10 minutes.
While your meatballs cook, make your sauce.
To the bowl of a food processor add the blade attachment. Then add the peanuts, garlic, and cilantro.
Pulse until your mixture is a coarse crumb then add in the olive oil over top until just combined.
Season with salt and pepper.
To serve: Place the meatballs onto a plate. Add a spoonful of Peanut Cilantro sauce onto each meatball. Squeeze lime over the top and serve.
No plates? No problem! Just place the meatballs in lettuce cups on the platter.
