Herbed Chicken Meatballs with Coconut Sauce

I found this recipe in my favorite casserole cookbook last week and knew I had to make them.  I love Thai flavors, and to use them in meatballs?  I was sold.  They came out a little bland, so I added some red curry paste for some added umph. (Plus, I need to use that up!  I feel like I have been using it for years.)
Serve these over some jasmine rice and use that extra sauce for the rice.

Herbed Chicken Meatballs with Coconut Sauce

Herbed Chicken Meatballs with Coconut Sauce

Ingredients:

Meatballs
1 lb. ground chicken
3/4 cup panko breadcrumbs
1/4 cup fresh cilantro, minced
1 egg, beaten
1/4 cup milk
1 small onion, peeled
2 cloves garlic, peeled
1 Tbsp. olive oil
1/2 tsp. lemon juice
1 tsp. salt
Sauce
1 (14 oz.) can of coconut milk
2 tsp. cornstarch
1 Tbsp. vegetable oil
2 tsp. ginger
1 tsp. chives
1/2 cup chicken broth
1/2 tsp. salt
1 tsp. red curry paste
1 Tbsp. lemon juice

Preparation: 
Preheat the oven to 400 and lightly grease the baking dish with cooking spray.  Combine the milk and bread crumbs in a large bowl.
Use a box grater to finely grate the onion and garlic.  Add the grated onion and garlic to the large bowl. Mix in chicken, olive oil, egg, cilantro, and lemon juice.  Mix thoroughly with your hands.
Form into about 16 meatballs in the prepared baking dish. Cook for about 15 minutes, or until the meatballs are browned.
Meanwhile, heat the vegetable oil in a small saucepan and add the curry paste.  Cook for about one minute, then add coconut milk, cornstarch, chicken broth, salt, chives, and ginger.  Whisk and cook over low heat until the sauce has thickened slightly.  Stir in lemon juice.
Pour the sauce over the meatballs in their dish and turn down the oven to 325.  Bake for an additional 20 minutes.  Serve with extra cilantro.
Enjoy!

Recipe adapted from Not Your Mother's Casseroles by Faith Durand