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Thai chicken meatballs

1 serves of vegetables in each serve
Thai chicken meatballs on a bed of fresh Asian salad served on a large white plate with dipping sauce, cutlery and cloth napkin on the side.

Preparation time: 10 minutes

Cooking time: 10 minutes

Serves: 4

1 serve of vegetables per 5 meatballs

Diet and Allergies:

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500g chicken mince
1 garlic clove, finely grated
1 tbsp reduced-salt soy sauce*
2 tsp ginger, finely grated
1 carrot, grated
4 spring onions, thinly sliced
½ bunch fresh coriander, finely chopped
½ cup reduced-salt chicken stock*
2 tbsp olive oil
Toasted sesame seeds (optional)


In a medium bowl, mix the chicken, garlic, soy sauce, ginger, carrot, spring onions, coriander and stock to combine. Form mix into 2.5cm round balls.

Heat the olive oil in a large non-stick frypan over medium-high heat. Add the meatballs and cook, turning occasionally, until golden brown all over, 8–10 minutes. Makes 20.

* Gluten free when using gluten free soy sauce and stock.


  • Serve with a fresh green salad and Asian noodles and sprinkle with toasted sesame seeds.
  • try any noodles that  you have in the pantry

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