Thai Chicken Meatballs

Combine ground chicken, fresh breadcrumbs, finely sliced scallions, ground coriander, chopped fresh cilantro, sweet chili sauce, and fresh lemon juice in a large bowl, mixing gently until just combined without overworking the mixture.

Shape the chicken mixture into 16–20 evenly sized meatballs, about 1.5 inches in diameter, working quickly to avoid compacting the mixture.

Heat oil in a large shallow pan or skillet over medium-high heat until shimmering.

Carefully add meatballs to the hot oil in a single layer, working in batches if necessary to avoid crowding the pan.

Shallow-fry the meatballs for 6–8 minutes, gently rolling them occasionally to ensure even browning on all sides.

Transfer cooked meatballs to a paper towel-lined plate to drain excess oil briefly before serving.

Serve the meatballs warm, optionally with additional sweet chili sauce or fresh cilantro as accompaniments.