Thai mushroom and chicken meatballs

9
Ingredients

15m
Prep Time

30m
Cook Time

45m
Ready In

Recipe: #40808

May 30, 2023

Categories: Chicken, Appetizers, Asian Thai, Fathers Day, Game/Sports Day, Hot Appetizers, more

recipe by:
Tisme

"This recipe come from "Australian Mushrooms". They are quick and easy to make, and can be served either small for appetizers or large for a main meal."

Original is 4 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (303.4 g)
Calories 502
Total Fat - 25.7 g
Saturated Fat - 5.2 g
Cholesterol - 532 mg
Sodium - 398.7 mg
Total Carbohydrate - 16.6 g
Dietary Fiber - 2 g
Sugars - 3.4 g
Protein - 49.1 g
Calcium - 99.9 mg
Iron - 7.4 mg
Vitamin C - 5.7 mg
Thiamin - 0.3 mg

Step 1

Finely chop the mushrooms by hand or pulse in a food processor to finely chop.

Step 2

Heat 1 tablespoon oil in a large non-stick frying pan over high heat then add the mushrooms and cook, stirring often, for 8 minutes or until all moisture has evaporated.

Step 3

Set the mushrooms aside to cool for 10 minutes after this time drain off any excess moisture and transfer mushrooms to a bowl. Wipe the pan clean for use again.

Step 4

Clean and cut two roots from coriander and place roots into a food processor, add green onions and 1 cup coriander leaves; pulse until finely chopped.

Step 5

Add the coriander mixture, mince, curry paste, egg and breadcrumbs to mushrooms & mix until well combined.

Step 6

Shape 1 tablespoon of mixture into balls with damp hands. Place onto a tray, cover and refrigerate for 1 hour if time permits (this will help to hold meatballs together when cooking). You can make the meatballs larger but this will give you less serves.

Step 7

Heat the remaining oil in a large non-stick frying pan over medium heat and cook the meatballs, in batches, shaking pan often, for 8-10 minutes or until just cooked through.