Thai Chicken Meatball Tacos

Delicious Thai chicken meatball tacos served with rice noodles and chopped kimchi and pickled ginger. 

Ingredients

Procedure

Sweet Chili Thai Ketchup

1. In a bowl whisk together sweet chili sauce, ketchup, fish sauce, and ginger. Hold refrigerated until service.

Thai Chicken Meatballs

1. In a bowl combine chicken, egg, garlic, panko, fish sauce, ginger, and cilantro until all ingredients are evenly distributed. Cover and refrigerate for 30 minutes.
2. Once chicken mix has rested, use a #40 scoop to portion and roll 24 meatballs. Hold refrigerated for service.

Service

1. For each serving, heat 1 tablespoon oil in a sauté pan over medium heat. Cook 6 meatballs until they are golden brown on at least two sides and have reached an internal temperature of 165°F.
2. Brush 2 tortillas with vegetable oil. Griddle tortillas briefly to warm through and slightly toast.
3. Place tortillas on desired plate. Top each tortillas with 2 tablespoons of both rice noodle and kimchi, then 3 meatballs. Finish each taco with 2 tablespoons of Thai Sweet Chili Ketchup. Garnish with 1/2 teaspoon pickled ginger. Serve hot.