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Lemongrass Meatballs
Rated 5.0 stars by 1 users
Cuisine
Vietnamese
Servings
12
These tender lemongrass chicken meatballs are bursting with bright, aromatic flavor from fresh garlic and citrusy lemongrass. Seared until golden and caramelized, they’re simmered in a sweet and savory sauce that thickens into a rich, glossy coating. The result is a perfect balance of savory, slightly sweet, and deeply fragrant in every bite. Serve with rice and fresh veggies for a simple, comforting meal that comes together effortlessly.
Ingredients
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¼ cup of lemongrass
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4 cloves of garlic
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1lb ground chicken
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1 jar of Red Boat Sweet and Savory Simmer Sauce
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1 jar of water, using the empty Red Boat Sweet and Savory Simmer Sauce jar
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1/2 tsp salt
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1/4 tsp black pepper
Directions
In a bowl, combine lemongrass, garlic, ground chicken, salt, and black pepper. Mix it until just combined.
Using a cookie scoop, scoop the chicken mixture into ½ inch meatballs. Roll them in your hand to round them out. It should make about 12.
To a hot pan over medium heat, add a light drizzle of oil. Working in batches, add meatballs to the pan and sear on all sides until caramelized and browned. Remove the first batch of meatballs from the pan and repeat with the rest of the meatballs.
Once all meatballs have been seared, turn the heat to medium-low and add all of the meatballs back to the pan along with a jar of Red Boat Sweet and Savory Simmer Sauce. Fill the empty jar with water, give it a shake to get any remaining sauce, and pour it into the pan.
Cover and cook for 5 minutes or until the internal temperature reaches 165F. Uncover, turn the heat to medium-high and continue cooking for 5-10 minutes until the sauce begins to thicken. Remove from heat and enjoy with rice and fresh vegetables.
