📝 Instructions
= Recipe
1. Using the small holes of a box grater or a Microplane, grate 1 4-inch piece fresh ginger (peeled), 6 garlic cloves (peeled), and 1 jalapeño. Transfer half to a large bowl and set the rest aside. To the large bowl, add 2 lb ground chicken, finely chopped 1 large bunch cilantro (leaves and stems), 2 tbsp fish sauce, and 1 tsp kosher salt. Use your hands or a fork to fully combine but do not overmix. Use your hands or an ice cream scoop to form 2-inch meatballs (about 2 ounces each).
2. In a large Dutch oven or pot, heat 2 tbsp vegetable or coconut oil over medium-high heat. Working in batches, add the meatballs in a single layer and cook, flipping halfway through, until golden brown on two sides, 5 to 8 minutes. Transfer to a plate and repeat, adding oil as needed.
3. Once all the meatballs are browned and out of the pot, if the oil is burned, wipe it out and add a bit more to the pot. Reduce the heat to medium, add the reserved ginger mixture and sauté until fragrant, about 1 minute. Add 2 cups chicken broth, 14 oz full-fat coconut milk (1 can), 0.5 tsp granulated sugar, and the remaining 1 tbsp fish sauce, and bring to a simmer. Add the meatballs and any juices from the plate, and simmer until the flavors come together and the meatballs are cooked through, 5 to 8 minutes.
4. Remove from heat, and stir in 5 oz baby spinach and 1 tbsp lime juice. Divide steamed rice among bowls, then top with meatballs, broth, and reserved cilantro leaves. Serve with lime wedges.
