Thai-Style Chicken Meatballs
Recipe: #29876
July 04, 2018
Categories: Salads, Chicken, Carrot, Sweet Potato/Yam, Thai, Oven Bake, Diabetic, Low Fat, No Eggs, Non-Dairy, Boneless Pieces, Kosher Meat, Chicken Dinner, more
"From Australian Better Homes and Gardens Diabetic Living September/October 2017."
Original is 2 servings
Ingredients
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- FOR MEATBALLS
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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 by Step Method
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
No special items needed.
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