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!
Method
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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.
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Preheat oven to 180°C.
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Line a baking tray with foil and spray with cooking spray.
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Use a stick blender to process the bread to make breadcrumbs.
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Add the spring onion, garlic, ginger and lemongrass and blitz to combine.
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Place in a large bowl.
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Add the chicken, carrot, zucchini, sauces, egg, coriander (if using) and noodles to the bread mixture and mix to combine well.
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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.
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Spray the balls well with cooking spray and bake for 15 minutes.
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Remove from the oven, turn carefully, spray again and bake for another 15 20 minutes or until the balls are cooked through.
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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.
Recipe Hints and Tips:
- Asian Chicken Meatballs are suitable to freeze for up to two months.
