Thai Style Chicken Meatballs

Name: Thai Style Chicken Meatballs
Yield: 2 servings
Ingredients: 500 g chicken mince; 1 red pepper (finely sliced); 2 carrots (sliced julienne); 2 pak choi; 2 spring onions; 1 handful coriander; cooked white rice; 2 tbsp lemongrass (grated); 1 tbsp ginger (grated); 3 cloves garlic (grated); 1 half red chilli (deseeded and finely diced); 1 zest lime; 0.5 lime lime juice; 1 tbsp soy sauce; 1 tbsp sesame oil; 1 tbsp coriander stalk (finely chopped); 0.5 tbsp Thai Style Paste; 50 ml soy sauce; 50 ml honey; 0.5 lime lime juice

The flavour of these was something else…. one of the tastiest things i’ve made in a while, you have to try them!

Yield2 servings

Ingredients

Meatballs

Thai Style Paste

Sauce

Directions

1
Prep the paste, reserve 1/2 tbsp for the sauce and mix the rest into the chicken mince. Make around 12 small meatballs with your hands, the mixture will be quite soft. Rest in the fridge for 10 minutes to firm up.
2
Preheat some sesame oil and fry off the red peppers, carrots and the pak choi until soft. Remove from the pan, add a little more sesame oil and fry the meatballs for around 8-10 minutes until golden and cooked through.
3
Mix together the sauce ingredients and add to the meatballs, shake and turn the balls so they are fully coated, add the veg back in and simmer for a couple of minutes until the sauce has thickened slightly and caramelised.
4
Serve with the rice, drizzle over plenty of sauce and top with coriander and spring onion.

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