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Thai Chicken Meatballs

You know Larb? The herby-aromatic-savory ground meat salad from Southeast Asia? Well tonight, Chef Matt M has reimagined the classic dish into one of our favorite forms: Meatball! 

We’re serving them up with fragrant coconut sticky rice and a refreshing, crunchy snap pea & cuke salad that’s been spiked with basil and mint. Tying it all together is your dipping sauce, a bold, zesty blend of lime juice, fish sauce and chili flakes. Packed with umami and a little kick of heat, a little can go a long way with this sauce, so we recommend starting light! 

What’s in your bag:

  • 4 chicken meatballs with ginger & lemongrass; cucumber & snap pea salad; and coconut sticky rice
  • Thai Larb dipping sauce

What you’ll need from home:

  • Microwave-safe bowl

Total prep time: 2-3 minutes

How to prep:

  1. Remove the ramekin of sauce as well as the herby cuke & snap pea salad from the bowl, and set aside.
  2. Cover the bowl with the meatballs and sticky rice with a damp paper towel and microwave for 2-3 minutes, or until warmed to your liking! 

Plate up your warmed rice and meatballs with that crunchy-cool salad on the side. Your Thai Larb dipping sauce can go on your meatballs or the whole thing (just go light with this at first, it has a little kick!). Dip, drizzle, or do a little dancey dance. Or all three. Up to you 🙂 

That’s it! #Dinnersolved, dinner served. 

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