Vietnamese Style Chicken Meatballs
This is another easy to make healthy without meaning to be recipe. The meatballs taste wicked the next day so any leftover make a perfect lunch.
Ingredients
For the salad
For the meatballs
Directions
- 1
Pre-heat the oven to 180c fan . Chuck everything for the meatballs, apart from the oil, into a food processor and blitz for a few minutes until you have a smooth mix. Wet your hands and roll into 16 meatballs.
- 2
Heat the oil in a large non-stick frying pan over a medium heat. Add the meatballs and cook for 3-4 minutes on two sides until golden. Pop the pan into the oven and cook for 6-8 minutes until cooked through.
- 3
Meanwhile, cover the noodles with just boiled water and leave for 5 minutes. Get in there with a fork to break them up after 2 minutes. Drain, cool completely with cold water and drain well.
- 4
Chuck the noodles into a large mixing bowl and cut through them once with a pair of scissors to help them mix with the veg. add the carrot, cabbage, bean sprouts and herbs.
- 5
Whisk together the sweet chilli sauce, fish sauce and lime juice. Pour most of the dressing over the salad and toss together. Divide between 4 serving plates.
- 6
Pop the cooked meatballs into the dressing you saved and mix well. Transfer to the plates with the noodles, spoon over any remaining dressing and serve immediately with peanuts and more sweet chilli sauce if you like.
