Thai Chicken Meatballs in Your Pressure Cooker
Juicy Thai-flavored chicken meatballs made with lemongrass, cilantro, ginger, and garlic. Finished in the oven for the perfect golden texture with all the ease of pressure cooking.
Equipment
- 1 Mixing bowl Large
Ingredients
Meatballs Mix
- 1 pound ground chicken or turkey, fresh
- ¼ cup onion finely diced
- ½ cup cilantro chopped
- 2 teaspoons ginger grated
- 1 teaspoon lemongrass paste
- ¼ cup breadcrumbs
- 2 cloves garlic minced very finely
- 1 teaspoon salt
- ½ teaspoon cracked black pepper
- 2 tablespoons vegetable oil
Instructions
Cooking Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- In a large bowl, combine ground chicken, onion, cilantro, ginger, lemongrass paste, breadcrumbs, garlic, salt, and pepper. Mix gently.
- Form into small meatballs about 1 to 1.5 inches in diameter and place on baking sheet.
- Brush or drizzle vegetable oil on meatballs to help them brown.
- Bake for 20-25 minutes until golden and cooked through.
- Meanwhile, add 1 cup of broth or water into pressure cooker and allow float valve to seal.
- Once baked, serve hot meatballs with dipping sauce or over rice.
- For leftovers, store in the fridge up to 4 days or freeze for later use.
Notes
Freeze raw or cooked meatballs for easy meals later. Natural or quick release pressure methods both work well. Brush meatballs with oil for golden finish.