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Chicken meatballs with Thai flavours

Health services Workplaces & Tertiary education Sport & recreation
Allergen – Contains gluten. Egg and dairy free.
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Thai chicken meatballs in a bowl
g Best choice EF Egg free DF Dairy free Main meal
Ingredients
Serves
people

This recipe was developed by chefs at Western District Health Service.

Method
  1. Heat the oven to 160c and 15% steam.
  2. In a large bowl add the chicken, bread crumbs, spring onions, coriander ground and fresh, sweet chilli sauce, lime juice and Thai basil. Mix a squeeze together thoroughly for 5 -10 minutes, working the proteins in the meat so the meatballs hold together.
  3. Heat a frying pan or a flat grill with the oil, roll the chicken into even size balls, a bit smaller than a golf ball, working in batches, brown the meatballs off before placing on an oven tray lined with greaseproof and finishing in the oven for 10 minutes. Serve as finger food.

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