One-Pan Thai Chicken Meatballs

In a large bowl, combine ground chicken, breadcrumbs, egg, garlic, ginger, soy sauce, lime juice, cilantro, green onions, salt, and pepper. Mix until just combined. 2. Using your hands or a cookie scoop, shape the mixture into 1-inch meatballs and set aside. 3. Heat a large skillet over medium heat and lightly grease with oil. Add the meatballs and cook until browned on all sides, about 8-10 minutes. Remove from the skillet and set aside. 4. In the same skillet, add onion, ginger, carrots, bell pepper, snap peas, salt and pepper. Sauté for 3-4 minutes until the vegetables are slightly tender Add coconut milk, soy sauce, red curry paste and lime juice to the skillet. Stir to combine and bring to a simmer. 5. Return the meatballs to the skillet and let them simmer in the sauce for 8-10 minutes, stirring occasionally. 6. Serve warm over rice and garnish with cilantro and green onions.