Our evenings have begun to cool off. Evidence that Autumn is well and truly on it’s way. Rain in it’s various shapes and forms has been welcomed, regardless of whether it bucketed down like there was no tomorrow or drizzled finely in silver threads (as it’s doing right now). It’s brought a shade of green back to the landscape that is so much more pleasing to the eye than the brittle straw-brown that we’re all too used to in this part of the country. Summer has been harsh, as usual, yet we’ve made it through and slip fluidly into the delights of Autumn, without even a second thought.
During this change of seasons (welcomed perhaps in both hemispheres), a warm appetiser such as the one to follow can be a truly wonderful thing. Full of flavour and the perfect size for nibbling on between sips of chilled white wine. Or beer… they would certainly go well with a pale ale as well.
My offering for Angie’s Fiesta Friday extravaganza this week are these scrumptious Thai-infused appetisers – the perfect party food to share with friends at The Novice Gardener… or nibblies for a family of four on a cool drizzly afternoon!
Thai Chicken Meatballs | Gather and Graze
- 500g Free-Range Chicken Mince
- 75g/¾ Cup (Seaweed or Plain) Rice Crackers (crushed in the food processor)
- 1 Large Clove of Garlic (finely chopped)
- 1 Thumb-size Piece of Fresh Ginger (finely grated)
- 2 Shallots/Scallions (finely chopped)
- 2 Tablespoons Fresh Coriander (finely chopped)
- 1 Small Red Chilli (finely chopped and seeds removed)
- 1 Free-Range Egg White
- 1 Tablespoon Soy Sauce
- ¼ Teaspoon Sesame Oil
- A few good grindings of Black Pepper
- ¼ Teaspoon Sea Salt
- Vegetable Oil (for frying)
Place all ingredients into a large mixing bowl and using a spoon (or your hands) mix until well combined. Roll mixture into balls (approximately 3cm in diameter).
Place enough oil into a medium-sized frying pan to be able to shallow fry and place the pan over medium heat.
When the oil is hot enough, fry the chicken meatballs in batches, turning them all the time for even cooking. When they are golden brown (and cooked through), remove to a plate lined with some absorbent paper to sit for a few minutes.
Serve while warm/hot with some sweet chilli sauce for dipping.
Notes on Cooking:
- The crushed rice crackers can always be substituted with bread crumbs (panko would be my preference).
Gather & Graze 
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How classy are they!
Thank so very much Fae! 🙂
The rice crackers are a great idea- so many people want to avoid gluten these days. Perfect party food!
Thanks very much Mary! The rice crackers really do work well… particularly being an Asian-inspired recipe.
I make Asian meatballs too but yours are so different with the rice crackers used as an ingredient. I can’t wait to try them.
Cheers Karen! Hope you give them a try! 🙂
These look delicious 🙂
Thanks very much! Lovely to hear from you.
How did I miss this at Angie’s F&F? Although, last Friday was quite busy. Anyway, these sound delightful. And I wouldn’t have thought of using rice crackers. Shall Pin this for when I start eating meat again.
Wind’s howling outside. And it rained heavily again today. Shan’t miss this weird Winter one little bit.
I snuck in somewhat fashionably late to FF this week Johnny… the traffic was crazy! 🙂
Sounds like a day to be in the kitchen over there… baking something delicious! Hope that you start seeing the first signs of spring before too long.
These look delicious packed with a lot of flavor!
Thanks so much Indira! Lovely to hear from you.
Oh, I will just hang out around your appetizer at the party! This is exactly my kind of party food. Thanks so much for bringing these yummy treats and also for the recipe!
Cheers Julianna! Don’t you love parties with lots of trays circulating with delicious small bites of food! I’m happy to forego dinner on evenings like this… 🙂
These look amazing – just the sort of thing I love and so beautifully photographed. Just need to find rice crackers and then I’m onto it! Thanks for sharing 🙂
Thanks very much Trixpin! Not sure if this link (from the UK) will help you find rice crackers at any of your local supermarkets, but at least it will show what I use in this recipe… http://www.mysupermarket.co.uk/grocery-categories/rice_corn_cakes_and_crackers_in_tesco.html
If not… breadcrumbs will be absolutely fine! 🙂
Oh, is THAT what you meant?! I thought they must be some exotic thin oriental crispbread or something – I’m so dim 🙄
Thank you so much for going to the trouble to find the link. I now have NO excuse. I shall be making these post haste 😉
No worries at all – hope you enjoy them! 🙂
I love the styling of the food – so beautiful and charming. Does each meatball justice. Treating them as individuals, ha ha.
Spring is around the corner here no matter how badly winter huffs and puffs. I can’t get over how we are on opposite ends of seasons. Enjoy the coming autumn. It’s a beautiful season.
Haha… yes, though I didn’t really show the bowl that all their other little friends were tossed into and left to one side, going slightly cold, while the chosen ones were photographed! 🙂
It’s hard to fathom how bitterly cold your winter has been this year Azita – sounds like spring will be well and truly celebrated when it does arrive! 🌱 Autumn is lovely too… I’ll enjoy it while it lasts! 🍁 Enjoy the rest of your weekend! 🙂
we have a recipe that is very similar to this, and serve it with a thai peanut sauce: http://retrolillies.wordpress.com/2012/09/07/chicken-meatballs-with-sweet-peanut-sauce/
yours looks delicious too!
Lovely – thanks very much! 🙂
Really lovely!! summer is winding down for you and we are just a few short weeks away from spring but winter won’t let go. Would love to have some of your meatballs they sound delicious!
Hi Suzanne, our early autumn days are really beginning to be interspersed with some quite cool days and the mornings particularly have cooled right off – layering of clothes is required once again. Spring and Autumn are my favourite seasons, for the above reasons and many more! I can’t wait for the trees to start changing colours… so very pretty here in Canberra! 🙂
I hope your winter releases it’s hold some time very soon – I can imagine how much you’re all looking forward to a little warmth from the sun!
Hello Margot, lovely blog you have here! These Thai meatballs look delicious and perfect for a party. I have a slight obsession with meatballs and will have to add this to my list of meatball recipes to try!
Lovely to hear that Ngan – I hope you give them a try sometime, they’re perfect party food! Thanks for your kind comment. 🙂
I love making meatballs with ground chicken, but I’ve never tried this flavor combo before. Sounds absolutely delicious! Thanks so much for sharing!
You’re welcome… great to hear from you and thanks for visiting G&G! Cheers, Margot 🙂
Mmm…they sound delicious! I love Thai food. These would go really well at cocktail parties, I think. Just perfect for nibbling and having drinks with. And of course, perfect for a fiesta! Just one piece for Johnny and Saucy each, half dozen for me. Skintight costumes don’t lend themselves to stretching, unlike my muumuu, ha! 🙂
Ahhh, the muumuu… I’m with you Angie! All the better for eating with… So much fabulous food this week at your place and looks like the party is getting bigger and louder every week! Hope the neighbours don’t mind! Enjoy the rest of your weekend. 🙂
These look so tasty, Margot! Please pass me a dozen or so! 🙂
Oh I wish I could pass a platter of these around Patty, for all at Fiesta Friday to try! and there are so many dishes this week I would so love to taste as well! The pro’s and con’s of a Virtual Blog Party hey!? 🙂
Love your ingredients for these, I have to make them. Meatballs are one of my favorite foods, even as a child I loved them! Never used these types of ingredients, always a bit more “italian” inspired. Bookmarking now. Especially like that they are chicken too.
Thanks so much Seana! Meatballs almost always have an Italian flavour in our house as well, particularly when served as a main dish… though as appetisers these little Asian delights are too hard to pass up! 🙂
Your photos Margot are just gorgeous! I’ve made similar chicken & cilantro meatballs to serve as appetizers, with a peanut dipping sauce. Wonderful!
They’re such wonderful flavours aren’t they Lidia!? The peanut dipping sauce sounds delicious too – I love a good satay!
I have a few meatball recipes but not a Thai one – looks delicious and thanks 🙂
Very kind of you Aunt Juju – thanks! I hope you give them a try sometime. 🙂
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I’ve never tried making meat balls with rice crackers! That’s a clever idea, enjoy the fiesta! 😀
Thanks Saucy, I was so close to using breadcrumbs, but took a punt that finely crushed rice crackers might be a good alternative, particularly being an Asian-inspired dish – it paid off thankfully… they worked really well! 🙂
Gorgeous, I rarely think of using chicken for meatballs. Love the flavours in these!
🙂 Cheers Tanya! I particularly love the combination of fresh ginger, garlic and coriander!
These sound divine – just the right thing for this miserable weather! Love the photos as well.
Thanks for your kind comment Gab! They really were the perfect nibblie food for a cool, wet day! 🙂
Looks very good. MM 😋
Thanks so much Mick! Lovely to hear from you.