Directions

1. Place chicken on a parchment lined baking sheet and freeze 20 minutes. Attach KitchenAid® Metal Food Grinder Attachment with coarse grinding plate to KitchenAid®Stand Mixer. Position mixer bowl under attachment. Turn to speed 4 and grind chicken, 3 cloves garlic, 1-inch piece ginger and 1 jalapeño.
2. Remove food grinder and attach flat beater and mixer bowl to mixer. Add 1/4 cup green onion, 1 Tbs brown sugar, 2 tsp soy sauce, 1 Tbs curry paste, 1 Tbs vinegar, 2 Tbs lime juice, 2 Tbs cilantro and 1/4 cup panko, turn to Stir speed and mix until blended, about 30 seconds. Cover and chill for 45 minutes.
3. Shape chicken mixture into 24 meatballs (about 1 1/2 tablespoons each) using wet hands. Heat 1 tablespoon oil in large skillet over medium heat. Add meatballs in batches and cook, turning often, until browned and cooked through, about 8 to 12 minutes. Add remaining oil to pan as needed.
4. Place all ingredients for peanut sauce (1/2 cup unsweetened coconut milk, 1/3 cup chunky peanut butter, 1 clove garlic, 2 tsp soy sauce, 1 Tbs lime juice, 1 tsp brown sugar, 1/2 tsp red chili flake) in medium bowl and whisk to combine. Add small amounts of hot water, if needed, to thin to desired consistency. Serve meatballs immediately peanut dipping sauce.