Chef Amber Bailey

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Thai style chicken meatballs with sesame carrot fettuccine

Southeast Asian flavors are some of my favorite to work with, it seems like you can't get a boring dish with ingredients like ginger, chili's, scallions, garlic, etc. When I came up with this recipe, I was looking to make something that I have never had before, but that could still be healthy enough to eat whenever I wanted to make it. I was looking through one of my many cookbooks (this happens to me often I guess.. this cookbook I used today was "It's all good" by gweneth paltrow. there are some really amazing recipes in there, and i am sure you will be seeing that pop up again from me), and found a recipe for a Thai chicken burger. I don't eat burgers often, so I decided to make my own twist to it by changing the recipe a bit, and to make them little meatballs instead. All meatballs (especially ones made from very lean meat) need a sauce.. or at least something to for them to hang out in so they wont dry out. I have been working on different paleo recipes, and although I would of normally gone with just a peanut sauce, I changed it up and went with an almond butter sauce instead.

The sesame carrot idea came while I was cooking the meatballs.. I didn't want to go the traditional route with soba noodles, so I figured if I got out my spiralizer, I could have super curly carrot noodles! Unfortunately, my carrots were a bit too skinny to work properly in my spiralizer, so I improvised and just used a regular vegetable peeler (which I honestly am really glad about, because it came out just absolutely fabulous!! I honestly wouldn't change one thing about how I did it). 

So, enough about me, lets get down to the food! 

Ingredients

Chicken meatballs

  • 2 pounds lean ground organic chicken
  • 1/4 cup chopped cilantro
  • 1/2 cup chopped scallion (about 4 pieces)
  • 3 cloves garlic, minced fine
  • 1/2 stalk lemongrass, minced
  • 1 tsp ginger, minced
  • 2 tbsp coconut oil, divided into tablespoons (1 will go into the mix, the other will be used to pan fry the meatballs)
  • 1 tbsp fish sauce
  • 1 tbsp sambol oelek (chili paste)
  • 1 tsp sea salt flakes

almond butter sauce

  • 1 tsp coconut oil
  • 2 scallions, minced
  • 1 garlic clove, minced
  • 1 tbsp ginger, minced
  • 1.5 tsp sambol oelek
  • 2 tbsp almond butter (smooth)
  • 1/2 can organic coconut milk
  • 1 tsp toasted sesame oil
  • 1/4 cup hot water
  • 1 tbsp tamari
  • 2 tsp coconut sugar

sesame carrot fettuccine

  • 6 large carrots, washed and peeled into thin strips with a vegetable peeler
  • 1 tbsp coconut oil
  • 1.5 tsp toasted sesame oil
  • 1 tsp sea salt flakes
  • 1 tsp red pepper flakes
  • garnish: sesame seeds

what to do:

chicken meatballs

  • preheat oven to 350
  • take all of the ingredients and combine in large bowl, mix until completely combined
  • let the mixture chill in the refrigerator for 20 minutes, this will make it easier to make little meatballs out of without having Thai chicken mess all over your hands (you will still get messy, but not as much if you chill the mixture)
  • form the meatballs into small 1 oz sized balls (i used a large spoon to scoop mine out, then i just free-formed them)
  • heat the coconut oil in a large saute pan over medium heat
  • add the meatballs into the saute pan, one at a time, making sure that they are not too crowded. This took me 2 rounds of 8 meatballs in my pan.
  • brown the meatballs on all sides, however you are going to finish them in the oven, so they do not need to be cooked all the way through, just browned.
  • once the first batch of meatballs is brown, place on a parchment lined baking sheet. then repeat with the second part of the meatballs.
  • place the baking sheets in the oven, bake for 15 minutes
  • remove from oven, toss in almond butter sauce

almond butter sauce

  • heat sesame oil and coconut oil over medium heat in medium saute pan
  • add scallion, garlic, ginger, and sambol oelek. cook for 3 minutes, just until fragrant
  • add the almond butter, stirring to incorporate into the other ingredients
  • once the almond butter is incorporated, add the coconut milk, tamari and coconut sugar
  • stir until smooth
  • if the sauce seems very thick, this is the time to add the hot water. all almond butter is different, so it may take more or less. just add little bits until you have the desired consistency that you would like (i had to add the entire 1/4 cup to my sauce). just remember that the sauce will thicken once it starts to cool down.
  • once the sauces consistency is to your liking, remove from heat and add the meatballs from the oven, coating each one.

sesame carrot fettuccine

  • heat up the coconut oil over medium heat
  • add the carrot fettuccine, stirring to get the each piece covered with the oil
  • cook 3 minutes, then add the sesame oil, sea salt flakes and chili flakes
  • remove from heat, sprinkle with sesame seeds

plating

  • sesame carrot fettuccine
  • meatballs
  • drizzle with almond butter sauce
  • garnish with chopped cilantro

 

i hope you enjoy this recipe! i really enjoyed having something that was so familiar yet so completely different. it may seem like a lot, but it's pretty simple and can be done in about an hours time. please let me know what you think, or if you have any questions! 

stay warm! happy cooking + eating, friends!

amber

ingredient shot

ingredient shot

just playing with my camera..I love ingredient shots

just playing with my camera..I love ingredient shots

Thai chicken meatballs with almond sauce

Thai chicken meatballs with almond sauce

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