Chicken, Ginger & Coconut Meatballs
Chicken, Ginger & Coconut Meatballs
Savor this quick and simple meatball recipe by Zoe Bingley-Pullin.
  • Difficulty Level Easy
  • Technique Frying
  • Yield 4 to 6 servings
As seen on Good Chef Bad Chef
Ingredients
  • 500 grams chicken mince (or 3 chicken breast roughly diced and processed)
  • 1 onion, finely chopped, browned with 1 tablespoon grated garlic and 1 tbsp grated ginger
  • 1 egg, beaten
  • ¼ cup coconut cream
  • 1 small red chilli, finely diced
  • ½ cup brown rice flour, if needed
  • ½ tablespoon fish sauce
  • ½ bunch coriander, finely chopped
  • 1 tablespoon spring onion green section, finely chopped
  • Dipping sauce:
  • 1 tablespoon soy sauce/tamari
  • ½ tablespoon rice wine vinegar
  • 1 tablespoon ginger, grated
  • 1 tablespoon spring onion, white section, finely chopped
  • 1 clove garlic, crushed
  • 1-2 teaspoon Honey
  • 2 teaspoons sesame oil
  • 2 tablespoons Olive oil
  • Herb Salad:
  • ½ bunch rocket or baby spinach leaves
  • ½ bunch coriander
  • ½ bunch mint
Method
  1. Combine dipping ingredients in a small bowl or jar and mix well, set aside sweet potato.
  2. In a bowl combine chicken mince, cooked onion mixture, egg, coconut cream, spring onion, fish sauce, coriander and chilli until well combined, adding brown rice flour if needed.
  3. Roll mixture into meatballs and bake or pan-fry until cooked
  4. Spoon a portion of green herb salad, top with meatballs, sprinkle with coriander leaves and drizzle with dipping sauce.

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