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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 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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