Thai chicken meatballs

1. In a bowl mix together the chicken mince, garlic, ginger, kaffir lime leaves, mint, and coriander.

2. Roll the mixture into balls using a tablespoon. Place the balls onto a large plate and place in the fridge for about 30 minutes.

3. In another bowl mix the fish sauce, lime juice, sugar, and chili together and stir until the sugar dissolves.

4. In a large, non-stick frying pan, heat the oil over a medium heat. Cook the meatballs, in several batches, if needed, turn them while they cook. This should take about 10 minutes or until they are light golden and cooked through.

Total Recipe Time: One Hour +

Prep Time: 40
Cook Time: 15-20 mins

Serves:3-4
 

Ingredients:

500 g Manor Farm chicken mince

1 crushed garlic clove

2 cm piece finely grated peeled fresh ginger

3 fresh kaffir lime leaves, finely chopped

1 tablespoon chopped fresh mint leaves

1 tablespoon chopped fresh coriander leaves

2 tablespoons fish sauce

1 tablespoon lime juice

1 tablespoon brown sugar

1 small red chili, seeded and finely chopped

1 tablespoon peanut oil

Preparation / Cooking Steps:

1. In a bowl mix together the chicken mince, garlic, ginger, kaffir lime leaves, mint, and coriander.

2. Roll the mixture into balls using a tablespoon. Place the balls onto a large plate and place in the fridge for about 30 minutes.

3. In another bowl mix the fish sauce, lime juice, sugar, and chili together and stir until the sugar dissolves.

4. In a large, non-stick frying pan, heat the oil over a medium heat. Cook the meatballs, in several batches, if needed, turn them while they cook. This should take about 10 minutes or until they are light golden and cooked through.

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