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Shrimp and Chicken Meatballs


Dipping Sauce
6 Tablespoons sweet chili sauce (Thai)
4 Tablespoons fresh lemon juice
1 Tablespoon soy sauce
1 Tablespoon fresh cilantro, finely chopped
1 Tablespoon fresh mint leaves, finely chopped
1 Tablespoon ginger root, minced or grated
1 medium scallion, finely chopped
1 Tablespoon honey

10 ounces raw shrimp, thawed and dried if frozen
1 pound boneless skinless chicken breasts, cut into 1-inch chunks
1 can (15.25 ounces) yellow corn, drained and chopped
1 clove garlic, minced
2 Tablespoons red curry paste
½ cup plain dry breadcrumbs
4 medium scallion, finely chopped
2 Tablespoons fresh cilantro, finely chopped
1 medium red hot chili pepper, finely chopped (seeds and veins can removed to lower heat)
2 Tablespoons vegetable oil

In a small bowl, combine all ingredients for the dipping sauce. Cover and refrigerate several hours (best if left overnight).

Grind shrimp and then chicken in a food processor. Add to a large bowl with the remaining ingredients, except for the vegetable oil, and mix until well incorporated. Form into 18 meatballs, and flatten each to about 3/4-inch thickness.

Heat oil in a large skillet over medium heat. Cook meatballs, in batches of up to 6, for 3 minutes on each side. Keep warm in a 200° F oven until all are cooked.

Serve with the dipping sauce on the side.

Makes 6 servings.