Options:

Include nutrition information?

Thai-Style Chicken Meatballs

Created by ImPat on July 4, 2018

2 teaspoons finely grated ginger root
1 garlic cloves, minced
1/2 red chilli (small chilli, seeded if desired and finely chopped)
2 spring onions (trimmed and finely chopped)
1 teaspoon fish sauce
2 tablespoons coriander (finely chopped)
35 grams fresh breadcrumbs (made from wholemeal grain bread or gluten-free breadcrumbs)
Olive oil cooking spray

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.