Thai Chicken Meatballs with Sweet Chilli Sauce
Ingredients
Meatballs
- 1 kg chicken mince
- 1/2 cup finely chopped fresh coriander
- 3 cloves garlic, grated
- 3 red chillies, finely chopped
- 1 1/2 tbsp toasted sesame oil
- 6 spring onions, finely chopped
- 2 tsp grated ginger
- 2 tbsp fish sauce
- 1 tbsp coconut oil (if browning)
Sauce
- 1/2 cup sweet chilli sauce
- 2 tbsp soy sauce
- Juice of 1 lime
Preparation
Preheat the oven to 180C.
Put all the meatball ingredients except the coconut oil into a large bowl and mix well with hands.
Form the mixture into meatballs, typically 15 to 20.
Bake the meatballs for about 35 minutes until cooked through, or heat the coconut oil in a large non-stick pan, brown the meatballs gently all over, then transfer to the oven and cook for about 25 minutes until done.
Check they are cooked through before serving.
Five minutes before the meatballs are ready, combine the sauce ingredients in the same pan and cook over low heat for five minutes to thicken slightly.
Add the meatballs to the sauce, mix through, and serve with rice and vegetables.
Tips
This recipe is adaptable; you can add more or less of any flavorings or omit some if preferred.
Serve with rice and green vegetables or a Thai salad.
