I made this tonight for dinner and we really liked it! It did go together easily although I realized that I only had a pound of ground chicken instead of the 1.5 pounds so even though everything was measured out per the recipe I had 1/5 pound less of chicken. It made up a dozen meatballs instead of the 16. Since it was just the two of us that was no problem. Everything was delicious though and even though I used 1 whole egg instead of 2 egg whites (really hate throwing out the yolks), they still turned out very good. I most definitely will make them again.
Very good. Healthy too! Served with a side salad for a healthy summer dinner.
I really wanted to like this recipe but we just weren't crazy about it. It wasn't bad, but it wasn't great either. The sauce was very strong and the meatballs were good, but not great.
My family loved this recipe! I omitted the basil and I used chile paste in place of the sweet chile sauce. I also used the regular ponzu sauce recipe from cooking light. My husband and I both thought they tasted like an egg roll without the roll! It was delicious.
Delicious! My husband spiced the sauce up a bit more (as he always does) and we had it with coconut rice. This recipe is another keeper!
I really liked these - I've made them for a cocktail party (went over very well) and as a main dish over soba noodles. I appreciate the substitutions others have suggested since not all of these ingreds are necessarily normal pantry items.
Excellent recipe! Ground chicken is a must, could even add a little turkey sausage. Comes together fairly quickly. We substitute Hoison for the Chili Sauce. Sauteed Sugar Snap Peas or Bok Choy make good sides!
Didn't have as much flavor as I expected.
I had some chicken breasts stored in the freezer that I wanted to use, so I made the meatballs by putting everything but the coconut, panko, and egg whites into the food processor and pulsing until combined. Then mixed in everything else and shaped as normal. The result was pretty good - we ate it over rice with a side of Asian medley veggies. The coconut made it a bit more sweet than I had anticipated. I bet they work better as an appetizer than a dinner.
I thought this was a fantastic dish. I made brown rice and served it as an entree. The only problem I had was that they stuck a little to the pan when I was browning them, but they were delicious & I'd certainly make them again.
This is an OK recipe, not sure if I'd make again though.
Tasty and they freeze well. Freeze the sauce and meatballs separately
Made these with turkey because I couldn't find ground chicken, and they turned out great. Not nearly as much work as I thought, either. Highly recommend!
These were good and easy to make. I omitted the fish sauce. I browned them in a cast iron skillet which made them darker then in the picture but they were tasty, especially with the sauce. I will make these again.
The whole family enjoyed these. I loved the sauce. I doubled the recipe to have leftovers for lunch. Served with a cucumber salad (made with soy sauce, rice vinegar and sesame oil), and the Napa Cabbage and Snow Pea recipe. I cooked some Thai rice noodles for the kids and they had "spaghetti and meatballs" Poured the sauce over their dish. Will make again!
I really LOVED this. The coconut is very subtle but adds something special. I made the meatballs a little smaller, and served them with toothpicks as a New Year's Eve appetizer. They were a huge hit.