Chicken meatballs with Thai flavours

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Allergen – Contains gluten. Egg and dairy free.

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g EF Egg free DF Dairy free Main meal

Ingredients

Chicken - mince - 400 grams

Bread crumbs - 35 grams

Onions - spring - 4 onions

Coriander - ground - 1/4 tsp.

Coriander - fresh - 1 tbsp.

Sweet chilli sauce - 15 ml

Lime juice - 15 ml

Thai basil - 2 tsp.

Oil - vegetable - 20 ml

Chicken - mince - 800 grams

Bread crumbs - 70 grams

Onions - spring - 1/2 bunch

Coriander - ground - 1/2 tsp.

Coriander - fresh - 2 tbsp.

Sweet chilli sauce - 30 ml

Lime juice - 30 ml

Thai basil - 1 tbsp.

Oil - vegetable - 40 ml

Chicken - mince - 4.0 kg

Bread crumbs - 350 grams

Onions - spring - 2 bunches

Coriander - ground - 1 tbsp.

Coriander - fresh - 1 1/2 bunches

Sweet chilli sauce - 150 ml

Lime juice - 150 ml

Thai basil - 3/4 bunch

Oil - vegetable - 200 ml

Method

Heat the oven to 160c and 15% steam.
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.
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.

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

Written and reviewed by dietitians and nutritionists at National Nutrition Foundation, with support from the Victorian Government.