THAI CHICKEN MEATBALLS

These meatballs are fresh and light. You can have them with rice, salad or finger food at a party. Dip them in your favourite Thai sauce.

 

Gluten, egg, dairy and nut free

INGREDIENTS:

  • 1kg chicken mince (you can use pork if you like)
  • 4 cloves garlic, crushed
  • 2cm ginger, grated
  • 1 stalk of lemongrass or 1 tablespoon
  • 2 tsp. fish sauce
  • 2 Kaffir lime leaves, finely sliced
  • ¼ Cup finely shredded coriander, optional
  • 1-2 Tbsp. coconut oil

METHOD: 

  • In a medium bowl, mix chicken, garlic, ginger, lemongrass, fish sauce, lime leaves and coriander. I use my hands to mix, but you can use a fork if you like.
  • Using damp hands, roll the mixture into balls and put onto a clean plate. Chicken mince can be sticky so do your best. They don’t have to be perfect meatballs.
  • Put the meatballs into the fridge for half an hour to allow them to set so they won’t fall apart.
  • Heat a large frying pan on high heat.
  • Heat the coconut oil for 1 minute.
  • Place the meatballs in the hot oil, and cook turning every few minutes until golden on all sides and cooked through the middle.
  • Serve with rice, salad or have them as finger food with your favourite Thai dipping sauce.

 

 

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