Thai chicken meatballs

  • 0:45 Prep
    •  
  • 0:20 Cook
    •  
  • Makes 24


  • INGREDIENTS

    • 500g chicken mince
    • 1 garlic clove, crushed
    • 2cm piece fresh ginger, peeled, finely grated
    • 3 fresh kaffir lime leaves, finely chopped
    • 1 tablespoon chopped fresh mint leaves, plus extra sprigs to serve
    • 1 tablespoon chopped fresh coriander leaves
    • 2 tablespoons fish sauce
    • 1 tablespoon lime juice
    • 1 tablespoon brown sugar
    • 1 small red chilli, seeded, finely chopped
    • 1 tablespoon peanut oil
    • Lime wedges, to serve


    • METHOD

      • Step 1
        Combine mince, garlic, ginger, kaffir lime leaves, mint and coriander in a bowl.
        • Step 2
          Using clean hands, roll level tablespoons of mixture into balls. Place on a large plate. Refrigerate for 30 minutes.
        • Step 3
          Meanwhile, place fish sauce, lime juice, sugar and chilli in a small bowl. Stir until sugar dissolves.
        • Step 4
          Heat oil in a large, non-stick frying pan over medium heat. Cook meatballs, in 2 batches, turning, for 10 minutes or until light golden and cooked through. Serve with dipping sauce and lime wedges, sprinkled with extra mint sprigs.

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