Sticky Asian Chicken Meatballs

  1. In a good big bowl, mix all the ingredients for the meatballs together. Season well with sea salt and pepper. Preheat the oven to 190oC. Line a tray with parchment paper. Roll the meatballs by hand to a size just smaller than a golf ball. 
  2. Place onto the tray and bake in the oven for 15mins until cooked through. 
  3. With the rice noodles, place them in a bowl, cover them in boiling water and wrap the bowl in cling film. Leave for 5 mins, then drain off the water and serve. 
  4. In a frying pan, place the sauce ingredients in and bring to the boil on a high heat. Toss through the meatballs until sticky and glazed. Add in the sesame seeds and spring onions and now serve on top of the rice noodles. 

For the meatballs:

  • 2 good handfuls panko breadcrumbs
  • 400g of Manor Farm chicken mince
  • 1 egg, lightly beaten
  • 3 cloves garlic, finely chopped
  • 2 tbsp soy sauce
  • 1 tsp grated ginger
  • Salt and pepper

For the sauce:

  • 5tbsps of hoisin sauce
  • 2tbsp of rice wine vinegar
  • 1tbsp of honey

To garnish

  • Sesame seeds 
  • 2 spring onions, sliced
  • Rice noodles

 

Preparation / Cooking Steps:

  1. In a good big bowl, mix all the ingredients for the meatballs together. Season well with sea salt and pepper. Preheat the oven to 190oC. Line a tray with parchment paper. Roll the meatballs by hand to a size just smaller than a golf ball. 
  2. Place onto the tray and bake in the oven for 15mins until cooked through. 
  3. With the rice noodles, place them in a bowl, cover them in boiling water and wrap the bowl in cling film. Leave for 5 mins, then drain off the water and serve. 
  4. In a frying pan, place the sauce ingredients in and bring to the boil on a high heat. Toss through the meatballs until sticky and glazed. Add in the sesame seeds and spring onions and now serve on top of the rice noodles. 

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