Thai-Style Chicken Meatballs

2
Servings
15m
Prep Time
10m
Cook Time
25m
Ready In


"From Australian Better Homes and Gardens Diabetic Living September/October 2017."

Original recipe yields 2 servings
OK
  • FOR MEATBALLS

Nutritional

  • Serving Size: 1 (539.2 g)
  • Calories 418.9
  • Total Fat - 7.3 g
  • Saturated Fat - 1.4 g
  • Cholesterol - 300.6 mg
  • Sodium - 402 mg
  • Total Carbohydrate - 60.2 g
  • Dietary Fiber - 12.1 g
  • Sugars - 10.5 g
  • Protein - 31.6 g
  • Calcium - 173.3 mg
  • Iron - 7.7 mg
  • Vitamin C - 71.1 mg
  • Thiamin - 0.4 mg

Step 1

Preheat oven to 180C (fan-forced).

Step 2

To make the meatballs, line a baking tray with baking paper.

Step 3

Combine the chicken mince, ginger, garlic, chilli, spring onion, fish sauce, coriander and breadcrumbs in a medium bowl.

Step 4

Shape mixture in t small balls, using 2 tablespoons of mixture, and place on the prepared tray.

Step 5

Spray meatballs with cooking spray and bake for 10 to 12 minutes, or until just cooked through.

Step 6

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.

Step 7

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.

Step 8

Combine the sweet chilli sauce and lemon or lime juice in a small jug.

Step 9

Serve the meatballs with the salad and drizzled with the chilli sauce.

Tips & Variations


No special items needed.

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