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Ingredientes
- Recipe for Vietnamese Chicken Meatballs
- 1 pound skinless,
- boneless chicken thighs, trimmed of visible fat and cut into
- 3 tablespoons Asian
- fish sauce
- 3 small shallots,
- finely chopped
- 1 stalk of fresh
- lemongrass, tender white inner bulb only, minced
- 3 tablespoons
- chopped cilantro, plus 1/3 cup leaves for serving
- 1 tablespoon finely
- chopped mint, plus 1/3 cup leaves for serving
- 1 1/2 teaspoons
- cornstarch
- 1/2 teaspoon
- freshly ground pepper
- 1/2 cup granulated brown
- sugar
- 1 head Boston or
- red leaf lettuce, leaves separated
- 1 small seedless cucumber—peeled,
- halved lengthwise and thinly sliced crosswise
- 1 small red onion,
- halved and sliced
- Asian chili sauce,
- for serving
- Preheat the oven to 400°. Position a rack in the top third of
- the oven. In a food processor, pulse the chicken until coarsely ground;
- transfer to a bowl. Add the fish sauce, shallots, garlic, lemongrass, chopped
- cilantro and mint, cornstarch, salt and pepper and mix with your hands.
- Line a large, rimmed baking sheet with parchment paper. Spread
- the sugar on a plate. Using slightly moistened hands, roll the chicken mixture
- into 1 1/2-inch balls. Roll the meatballs in the sugar until they are evenly
- coated. Transfer the meatballs to the prepared baking sheet and bake them for
View Full Recipe at CHEWING THE FAT
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 293g | |
| Calories 161 | |
| Calories from Fat 65 | 40% |
| Total Fat 7.18g | 9% |
| Saturated Fat 1.99g | 8% |
| Trans Fat 0.1g | |
| Cholesterol 38mg | 13% |
| Sodium 49mg | 2% |
| Potassium 415mg | 12% |
| Total Carbs 14.86g | 4% |
| Dietary Fiber 2.1g | 7% |
| Sugars 10.67g | 7% |
| Protein 9.56g | 15% |
