July 04, 2018
Dinner, Main Dish, Salads,
Poultry, Chicken, Vegetables, Carrot, Sweet Potato/Yam, Thai, Budget-Friendly, Quick Meals, Entertaining, Weeknight Meals, Microwave, Oven Bake, Diabetic, Low Fat, No Eggs, Non-Dairy, Boneless Pieces, Kosher Meat more
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"From Australian Better Homes and Gardens Diabetic Living September/October 2017."
Preheat oven to 180C (fan-forced).
To make the meatballs, line a baking tray with baking paper.
Combine the chicken mince, ginger, garlic, chilli, spring onion, fish sauce, coriander and breadcrumbs in a medium bowl.
Shape mixture in t small balls, using 2 tablespoons of mixture, and place on the prepared tray.
Spray meatballs with cooking spray and bake for 10 to 12 minutes, or until just cooked through.
Meanwhile, put the sweet potato in a medium microwave safe dish and add 60ml (1/4 cup) water and cover and cook on high/100% for 5 minutes or until just tender and then drain and set aside to cool slightly.
Combine the salad leaves, bean sprouts, carrot and beans in a medium bowl and gently toss the cool sweet potato slices in to the salad.
Combine the sweet chilli sauce and lemon or lime juice in a small jug.
Serve the meatballs with the salad and drizzled with the chilli sauce.
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