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Thai mushroom and chicken meatballs

Created by Tisme on May 30, 2023

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.
Step 8: Serve with or on lettuce leaves or lettuce cups with the sweet chili sauce and lime wedges