Thai-Inspired Jalapeno Chicken Meatballs

For the Meatballs:

• 1 lb ground chicken
• 1 Tbsp lemongrass paste
• 1 tsp freshly grated ginger
• 3 cloves garlic, minced
• 1 jalapeño, finely diced
• 1/4 cup chopped fresh cilantro
• 1 tsp jalapeño white balsamic vinegar
• 1 tbsp fish sauce (or substitute with soy sauce)
• 3/4 cup panko breadcrumbs (add up to 1/4 cup more if the mixture is too wet)
• 1 small egg
• Extra virgin olive oil (for pan-frying)

For the Sweet Chili Dipping Sauce:

• 1/2 cup sweet chili sauce
• 1 clove garlic, minced
• 2 Tbsp fresh lime juice

1. In a large bowl, combine all meatball ingredients except the olive oil. Mix thoroughly using your hands until well incorporated. If the mixture feels too wet, add a bit more panko breadcrumbs, a tablespoon at a time.
2. Roll the mixture into meatballs, about 1¼ inches in diameter.
3. Heat a generous drizzle of extra virgin olive oil in a large skillet over medium heat. Once hot, add the meatballs in batches. Cook for 10–12 minutes, turning occasionally to brown all sides and ensure they are cooked through.
4. Meanwhile, in a small bowl, stir together the sweet chili sauce, minced garlic, and lime juice. Let sit for at least 10 minutes to allow the flavors to meld.
5. Serve the meatballs warm with the dipping sauce. Enjoy with steamed jasmine rice for a complete meal, or tuck into butter lettuce leaves for a fresh and easy appetizer.