These are perfect alongside a vegetable and noodle stir-fry. Finely chopped chilli can be added for more heat. Organic chicken has significantly less fat than factory-farmed.
SERVES 4
PREP TIME 10 MINS
COOK TIME 10 MINS
Large Bowl
Large Frying-Pan
| 14 oz (400g) minced chicken |
| 1.75 oz (50g) fresh white breadcrumbs |
| 2 spring onions, finely chopped |
| 1 garlic clove, crushed |
| 2cm piece fresh root ginger, finely grated |
| 1 tbsp finely chopped coriander leaves |
| 1 tbsp sweet chilli sauce |
| 1 tsp lime juice |
| 1 tsp fish sauce |
| 2 tbsp sunflower oil |
| 1. Mix all the ingredients, except the oil, together in a large bowl until evenly incorporated. It’s easiest to use your fingers for this; you may prefer to wear plastic food preparation gloves. Cover and refrigerate for at least 30 minutes. |
| 2. With damp hands, shape walnut-sized balls with the chicken mixture, placing them on a plate. At this point, you may cover and chill the meatballs for up to 1 day, if that is more convenient. |
| 3. Heat the sunflower oil in a large frying pan and fry the meatballs over a medium–high heat for about 3–5 minutes, turning to colour all sides, until golden and cooked through (cut one through to the centre to check there is no trace of pink). You may need to do this in batches, depending on the size of the pan. Serve. |
| Fat: 59.7 g | Fiber: 3.6 g |
| Iron: 4.75 mg | Sugar: 12.58 g |
| Calcium: 142.49 mg | Sodium: 1145.85 mg |
| Potassium : 676.98 mg | Calories: 926.09 kcal |
| Protein: 43.66 g | Vitamin A: 536.47 IU |
| Vitamin C: 11.54 g | Carbohydrates: 48.89 g |
| Saturated Fat: 11.64 g | Cholesterol: 142.88 mg |