Creeach Fam Recipes

Thai Basil Chicken Meatballs




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For the Meatballs:

3 cloves of garlic, minced

1 inch piece of ginger, grated

1/4 cup minced Thai Basil (regular if you can't find Thai)

1 jalapeno pepper, seeds removed, finely diced

1/4 finely minced white onion

3 tablespoons soy sauce

1 piece of bread, toasted and blended into bread crumbs

1 lb ground chicken

Salt and Pepper

For the Sauce:

1/3 cup of soy sauce

1 teaspoon grated fresh ginger

1/4 cup minced Thai Basil

2 Tablespoon coconut sugar

juice from 1/2 lime


Preheat oven to 400.

In a medium bowl, combine all the ingredients for the meatballs and, using your hands, work to combine.

Be sure not to overwork or you’ll have tough meatballs!

Form into lacrosse ball sized balls and place on a baking sheet covered in parchment paper.

Bake for 15 minutes.

In a medium skillet, heat 1 teaspoon oil until shimmering and add meatballs, cooking quickly just to brown them nicely. (this step is optional but I like the deep color that they get from doing this).

Remove from pan and keep warm.

Without wiping out the pan, add in ginger and cook, stirring, for 30 seconds or until fragrant.

Add in soy sauce and sugar, stirring to combine.

Heat for a few minutes until thickened, stirring, and then add in basil and meatballs.

Spoon sauce over meatballs until coated.

Serve over rice with steamed veggies.




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