Preparation time is 10minutes
Cook time is 10minutes
Total time is 20minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 400grams minced chicken
- 50grams fresh white breadcrumbs
- 2 spring onions, finely chopped
- 1 clove garlic, crushed
- 1 piece fresh root ginger, of 5 cm, finely grated
- 1tablespoons coriander leaves, finely chopped
- 1tablespoons sweet chilli sauce
- 1teaspoons lime juice
- 1teaspoons fish sauce
- 2tablespoons sunflower oil
Nutrition per serving
1280kJ
Protein
21.9grams
Sugars
6.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
These are perfect alongside a vegetable and noodle stir-fry. Finely chopped chilli can be added for more heat.
Method
Step 1 of 3
Mix all the ingredients, except the oil, together in a large bowl until evenly incorporated. It’s easiest to use your fingers for this; you may prefer to wear plastic food preparation gloves. Cover and refrigerate for at least 30 minutes.
Step 2 of 3
With damp hands, shape walnut-sized balls with the chicken mixture, placing them on a plate. At this point, you may cover and chill the meatballs for up to 1 day, if that is more convenient.
Step 3 of 3
Heat the sunflower oil in a large frying pan and fry the meatballs over a medium-high heat for about 3-5 minutes, turning to colour all sides, until golden and cooked through (cut one through to the centre to check there is no trace of pink). You may need to do this in batches, depending on the size of the pan. Serve.
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