Thai chicken meatballs
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