Asian Chicken Meatballs

Who wants Asian Chicken Meatballs tonight? You don’t have to go to the takeaway shop and pay a small fortune, just make these yummy balls at home!

Who wants Asian Chicken Meatballs tonight? You don’t have to go to the takeaway shop and pay a small fortune, just make these yummy balls at home!

Asian Chicken Meatballs

serves
26
time needed
prep cook
ingredients
13
difficulty
Easy
rating (click to rate)
3.9 based on 15 ratings, click to rate

Ingredients

  • 500 grams Chicken Breast trimmed (or 500 grams chicken mince)
  • 1 White Bread stale slice
  • 4 Spring Onions finely chopped
  • 1 tsp Garlic minced
  • 1 tsp Ginger
  • 1 tbsp Lemongrass chopped finely (or use the grated zest of 1 lemon)
  • 1 Carrot peeled, grated
  • 1 Zucchini grated
  • 1 tbsp Sweet Chilli Sauce
  • 1 tbsp Soy Sauce
  • 1 Egg Lightly whisked
  • 2 tbsp Coriander Leaves chopped
  • 200 grams Udon Noodles optional


Method

  1. Chop the chicken really finely until almost minced (buy chicken mince instead if you don’t like handling chicken this much). Place in a bowl.
  2. Preheat oven to 180°C.
  3. Line a baking tray with foil and spray with cooking spray.
  4. Use a stick blender to process the bread to make breadcrumbs.
  5. Add the spring onion, garlic, ginger and lemongrass and blitz to combine.
  6. Place in a large bowl.
  7. Add the chicken, carrot, zucchini, sauces, egg, coriander (if using) and noodles to the bread mixture and mix to combine well.
  8. Use your hands to roll the mixture into golf ball-sized amounts and place on the tray. The mixture might seem sloppy but it will hold together in the oven.
  9. Spray the balls well with cooking spray and bake for 15 minutes.
  10. Remove from the oven, turn carefully, spray again and bake for another 15–20 minutes or until the balls are cooked through.
  11. Serve as is or on a bed of stir-fried Asian vegies with a dollop of sweet chilli sauce. They also taste great popped into Asian soups.

Notes

Recipe Hints and Tips:

  • Asian Chicken Meatballs are suitable to freeze for up to two months.

Recipe from Vegie Smugglers 2 by Wendy Blume (used with permission).  Wendy has just launched the 2nd book in her series (they are AWESOME!!!).

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