Preheat your oven to 375℉. This is crucial as it ensures an even cooking temperature for your meatballs, allowing them to become nicely browned and tender. Prepare a baking sheet by lining it with parchment paper to prevent sticking and make cleanup a breeze.
In a medium bowl, combine the ground chicken with the chopped green onions, cilantro, fish sauce, red curry paste, breadcrumbs, egg, and sesame oil. Be careful not to overmix; simply stir until the ingredients are nicely incorporated. This keeps the meatballs tender and juicy!
Now, form the mixture into small balls, about 1 inch in diameter. You can use your hands for this, which helps you gauge the perfect size. Make sure they are uniform to ensure even cooking.
Place the formed meatballs on the prepared baking sheet, leaving a bit of space between them. This allows air to circulate and helps them cook evenly. Bake for about 18 to 20 minutes, or until they are fully cooked through and golden brown.
While the meatballs are baking, it’s time to prepare the sauce. Heat sesame oil in a medium saucepan over medium heat. This will develop a nice flavor base for your sauce.
Add the second tablespoon of red curry paste to the hot oil and cook for a couple of minutes until fragrant. This step is crucial as it releases the flavors trapped in the paste, enhancing your sauce.
Next, pour in the coconut milk and stir to combine. This will create a creamy base for your sauce.
Stir in the peanut butter, brown sugar, red pepper flakes, salt, and pepper. Continue to cook and stir for about 5 minutes, letting the flavors meld together. You’re looking for a silky and cohesive sauce.
Once the meatballs are done baking, add them directly to the sauce, tossing gently to coat them fully. This is where the magic happens, as the meatballs absorb all those delicious flavors.
Finally, garnish your dish with some extra cilantro or parsley, if desired, and serve hot. Enjoy these delightful bites as a comforting meal!
