Scallion Chicken Meatballs in Panang Curry Sauce

Yield: 4 Servings

Scallion Chicken Meatballs in Panang Curry Sauce

Prep time: 40 MinCook time: 35 MinTotal time: 1 H & 15 M


Scallion Chicken Meatballs
  • 1 pound Smart Chicken Organic Ground Chicken
  • 1/2 Yellow Onion, finely diced
  • 1/2 cup Scallions, chopped
  • 1 tsp Garlic, grated
  • 1 tsp Ginger, grated
  • 2 TB Soy Sauce
  • 1 Lime, zested and juiced
  • 1 Egg
  • 1/4 cup Plain Breadcrumbs
  • 1 tsp Kosher Salt
  • Avocado Oil
Panang Curry Sauce
  • 2 TB Panang Curry Paste
  • 1/2 Yellow Onion, finely diced
  • 1 tsp Ginger, grated
  • 1 tsp Garlic, grated
  • 1 can Coconut Milk
  • 1 tsp Granulated Sugar
  • Kosher Salt, to taste
  • Lime Wedges, Basil, Chopped Scallions, and Sliced Jalapeño for garnish


  1. To form the meatballs, bring a large saute pan to medium heat with a couple TB of avocado oil. (You will use the same pan to sear the meatballs and make the curry sauce in, so no need to rinse it in between each use.)
  2. Saute the onions for the meatballs for about 5 minutes, then transfer to a large mixing bowl.
  3. Let the onions cool to room temperature and then add in the remaining meatball ingredients and combine.
  4. Place the pan back on the burner at medium heat with a little more oil.
  5. Using a small ice cream scooper or your hands, scoop the mixture to form small meatballs and place into the pan.
  6. Sear the meatballs until golden brown on all sides (about 2-3 minutes per side), then remove them and set aside. The meatballs will not be fully cooked at this point.
  7. To make the curry sauce, add in the onions and saute for 5 minutes, then add the garlic and ginger and saute another minute.
  8. Add in the curry paste and continue cooking for another minute or two.
  9. Pour in the coconut milk, combine the ingredients, and bring the heat down to simmer uncovered for 5 minutes.
  10. Place the meatballs back in the pan with the sauce and continue to simmer for another 7-10 minutes or until the meatballs are cooked through and the sauce has slightly reduced.
  11. Serve the meatballs with steamed rice and garnish with lime wedges, basil, chopped scallions, and sliced jalapeño.
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Meet Kelly

Kelly Ruben is a Michelin Star trained chef and recipe developer based in New York City. She is a private chef for celebrities and high profile families and shares delicious recipes and cooking tips with her online community of over 260,000 food lovers from around the world!





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