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small handful fresh coriander(stems and leaves)
zest of a lime
Cut off the root and the very dark end of the spring onions. Then roughly chop them into 3-4 pieces each.
Add them to the food processor along with the garlic.
Slice or grate the ginger into the processor.
Cut the ends off the chillies and add them to the processor.
Blitz the mix until you have a roughly chopped mixture.
Add the coriander, lime zest and salt.
Blitz again until you have a finely chopped mixture.
Add the chicken mince and whizz until combined.
Fill a bowl with water and dip you hands in.
Remove about a teaspoon of the mixture and shape into a small ball.
Place the ball on a lined baking sheet and repeat. (and repeat......)
Once you have finished, heat the oil in a large frying pan and cook the meatballs in batches. Keep that pan on a medium high heat and cook them for 3-4 minutes, rolling them about the pan to cook on all sides and prevent them sticking or burning. After 3 minutes remove a ball and cut it open to check there is no pink.
Remove and enjoy with a side of sweet chilli sauce.
If serving these to paleo or gluten free friends please check your dipping sauce is appropriate.