This is one of those tried and true recipes I’ve had in my collection for years. I pull it out every now and again to make these delicious Thai style party snacks: sometimes for a party, sometimes just for us.
I still have the recipe on a page which I cut out from a magazine in 2004. It was published as a prize recipe submitted to the magazine by a reader, who I managed to track down via the magic of the internet and she graciously gave me permission to share the recipe. Thank you!
A question for you: do recipes have a use by date? Will this one have lost its sheen 12 or so years down the track? I certainly think there are food fads which go out of fashion, and I look through some of my older recipe books or papers and can’t quite picture myself making some of those recipes again. I can assure you, though, this one has stood the test of time. We tried the recipe again a couple of times over the last week or so, and everyone agreed these meatballs were very good.
Thai chicken balls
The chicken balls cook in the oven in non-stick or silicon mini muffin pans, which makes them a little bit healthier than a fried version plus very easy to prepare. Somehow the fairly simple combination of ingredients comes together to make a moist and really tasty meatball, perfect as an appetiser for a party or a special part of a meal. You could even cook up then freeze a large batch of these meatballs to reheat when needed.
If you are serving them at a party, pop them on a platter with a bowl of sweet chilli sauce or soy sauce, fresh coriander (cilantro) for a garnish and some toothpicks or party forks to serve.
I’ve shared before that this is one of the reasons I started the Five Beans Food blog – as a place to store and share the golden recipes I’ve collected over the years and currently have sitting in folders on a bookshelf. This is one of those recipes. Do you have any old favourite recipes like this in your collection?