Reviewed: Nov. 26, 2009

Delicious. Followed the recipe exactly and had it with fried rice (wtih brown rice). Everyone loved it.

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nhahno

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Reviewed: Nov. 19, 2009

Very good. I used turkey instead of chicken and it was still great.

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quandrie

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Reviewed: Oct. 2, 2009

After scouring the reviews, I used ground pork and panko and added shredded carrot and bell pepper for color. In addition, I added some soy, teriyaki sauce, garlic, cumin and fresh ginger, red pepper flakes. I normally bake my meatballs but decided to pan fry these so they would achieve a more appetizing color. I drizzled with a homemade teriyaki sauce and toasted sesame seeds. I guess I altered the recipe a lot but I was pretty pleased with the result.

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AnnasBananas

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Sep. 4, 2009

I'll have to play around with it some. Maybe more bread crumbs, or more onions, or less chili sauce (I used the Heinz kind, which I do not recommend using for a dipping sauce. I outgrew ketchup & chicken about 15 years ago.) With different ingredients, and maybe some ground turkey for half the chicken, I might like this better. Husband said it was good, but he likes any meat!

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JARRIE

Cooking Level: Expert

Living In: Richmond, Virginia, USA

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Reviewed: Sep. 2, 2009

I made these but with half ground chicken and half ground turkey. They turned out pretty tasty. I love lots of cilantro!

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Patrish

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Reviewed: Aug. 21, 2009

If you bake them, definitely brush olive oil over the top to give them a crisp brown color. I cooked some without and they looked ugly and raw after they were fully cooked. These were just "okay". Not sure if I will make them again.

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MomTo6

Cooking Level: Intermediate

Home Town: San Jose, California, USA

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Reviewed: Aug. 19, 2009

My fiance liked these a lot, but i didn't care much for them at all. Not enough flavor for my palet. If I was ever to make again, I would add garlic, ginger, seasoned salt, black pepper, and red chili flakes!!!! But thanks for sharing anyways=)

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Souza'sGirl

Cooking Level: Intermediate

Home Town: Fremont, California, USA

Living In: Sacramento, California, USA

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Reviewed: Jul. 31, 2009

I don't know if I did something wrong (although it would be a bit difficult because this recipe is so simple), but these were horrible. If it weren't for the cilantro, these wouldn't have had any taste. I even used WAY less cilantro than recommended (probably half) and they had far, far too much in them.

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Michelle

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Reviewed: Jul. 24, 2009

The flavour was good although the amount of bread crumbs made it too dry for me. They were also lacking in proper seasoning (salt). If you try this recipe, cut back on the bread crumbs and fry one Chicken Ball and test for seasoning. If you want more breadcrumbs then add the rest according to your preferences. It also lacked in a binding ingredient. Use an egg yolk. Avoid the white of the egg as it will become stringy since we are using Chicken as our ingredient. Frying was a good method however, I also tried baking them in a 350F oven for 15 minutes, shaping my Chicken Balls walnut sized and they were equally as good but less fat.

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Sneakyteaky

Home Town: Peterborough, Ontario, Canada

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Reviewed: Jul. 15, 2009

Pretty good. Made the garbanzo stir fry recipe on this site as its side dish. I simply used chili sauce as a dip instead of adding the sweet chili sauce to the chicken mixture. I also browned the in oil in a sauce pan then baked them for 15 minutes in the oven at 375 degrees

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Katie&Peter

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Reviewed: Jun. 18, 2009

The flavor was good, but something needed tweaking a bit. These would actually be great as a burger. Mine turned out a bit dry.

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LilJunebug

Cooking Level: Expert

Living In: Montgomery, Alabama, USA

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Reviewed: May 13, 2009

Awesome...I did follow the recipe and after frying 1 meatball to do a taste test I wanted more lemon. I added zest of 1 lemon, squeezed 1/2 the lemon and added 2 Tbls of soy sauce. This is a unique twist on meatballs if you wanted to serve them as an appetizer. A huge hit when I served this last week. Yum- great recipe, thanks for sharing.

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Nikol

Cooking Level: Expert

Living In: Concord, California, USA

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Reviewed: Apr. 11, 2009

Great, delicious. I used Turkey instead of chicken. I also grilled them instead of frying. I also doubled the Sweet Chili sauce amount. But the rest is the same.

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Nawara

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Reviewed: Apr. 9, 2009

These were very tasty. I flattened them a bit so they cooked all the way through without getting dried out. We like cilantro, so I used more than the recipe called for. Serve with a few lime wedges-- delicious!

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shedmond

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Reviewed: Mar. 14, 2009

Very delicious - made a few changes. I live in Thailand, so bought a standard herb/spice pack with the onion, ginger, limes (no real "lemons" here in Thailand, just imported - so limes give it more of a real Thai taste), chilies, and lemon grass. Followed the recipe as-is, but grated a bit of the Thai ginger in, added one crushed clove of garlic, and about 1/2 tsp salt. I let the mixture sit over night, with 2 stalks of lemon grass stuck in for the flavour. Pull out the lemon grass before making into meat balls. I also baked, as per other reviews. Delicious. My Thai friends loved them. Served with the left over sweet chili sauce to dip in, as cocktail meatballs.

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RONNASTEFAN

Cooking Level: Expert

Home Town: Saskatoon, Saskatchewan, Canada

Living In: Bangkok, Bangkok (Krung Thep Maha Nakhon), Thailand

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Reviewed: Feb. 25, 2009

These were delicious! I did make a few changes based on reviews and personal preference. I added about 2 tsp light soy sauce, subbed dried onions for green onions, and subbed fresh chopped thai basil for the cilantro (about half the portion though). I also finely chopped some chicken breast instead of using packaged ground chicken to reduce the fat, and baked at 400 for 20 minutes as another viewer suggested. Wonderful, healthy and satisfying!!!

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Carey

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Reviewed: Feb. 16, 2009

I found these to be pretty flavorless. I did not fry them in oil but baked them in the oven at 350 F for 25 minutes. I also used ground beef instead of chicken. They tasted ok, just nothing special.

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KKH3

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Reviewed: Feb. 6, 2009

So easy to make. I was surprised. I didn't fry these - baked for 20 min at 400 deg.

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Sarah

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Reviewed: Feb. 1, 2009

Okay So I tweaked the recipe to fit my personal taste. I used 1.25 lbs. of ground chicken, 1/4c. cilantro, 2 green onions, 1 tbsp hoisin sauce, 1 tbsp plum sauce, 3 tbsp. of sriracha hot chili sauce, 2 tsp. of adobo seasoning, and 1/2 c. plain bread crumbs. I then fried them until brown. I made a side of rice noodles with Thai Peanut sauce. Oh My let me tell you was my mouth having a party. So Flavorful. I didn't even need a dipping sauce for my chicken balls. I didn't want anything to change the flavor. So good. Loved the Recipe. You can do so many things that fit your personal taste and makes the recipe your own. Thanks For Sharing this Recipe.

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Tamara Cooks so Good

Cooking Level: Expert

Home Town: Birmingham, Alabama, USA

Living In: Brown Deer, Wisconsin, USA

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Reviewed: Feb. 1, 2009

I prepared this recipe according the instructions. But instead of frying them in a skillet, I instead cooked them in a Deep Fryer. Before cooking them, I dipped them in an egg wash and bread crumbs. I served them with white rice and Oriental Dipping Sauce.

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