Tuesday, 14 January 2014

Renew the Menu: Asian inspired Chicken meatballs

Ok, so this recipe didn't turn out exactly as I had hoped. The meatballs were tasty and were gobbled up by the kids (to the point where there wasn't enough left for husband and I!) but I would definitely make a side dish for this if you want to feed four people. I had great plans to make some noodle fritters to go with this but ran out of time, so it was some steamed bok choy instead and although good for you, it doesn't quite fill you up!!
 
 
 
The meatballs have some great ingredients in them and I was happy with most of it, but unfortunately sometimes sugar-free substitutes just don't cut it, this was one of those times.The ingredient in question? Sweet Chilli Sauce. Now if you are unaware sweet chilli sauce is over 50% sugar (can you believe that?!). So if you are not sugar-free then I say "Lucky You!" as this recipe will taste a lot better than the sugar-free version. I will attempt a sugar-free version of this again in the future and will update you with any improvements!

Asian inspired Chicken meatballs

Serves 2 or 4 with a side dish

Ingredients

500g chicken mince (free range if possible)
2-3 tbsp coriander, chopped
1 shallot (green onion), sliced finely
50g macadamia nuts, finely chopped
2 tsp apple cider vinegar*
1/4 tsp chilli flakes*
1 tbsp rice malt syrup*
1 garlic clove, crushed
1 tbsp lemon zest
1/4-1/2 tsp sea salt

(* these three ingredients can be substituted for 2 tbsp of sweet chilli sauce if you are not sugar-free)
 
Method
 
1. Finely chop macadamia nuts or blitz in a food processor
2. Place mince, coriander, shallot, nuts, garlic, lemon zest and salt in a bowl
3.Whisk together apple cider vinegar, chilli flakes and rice malt syrup in a small container and add to bowl
4. Mix together using a spoon (clean hands are even better)
5. Using approx. two tablespoons of mince mixture roll into small balls (wet hands make this easier)
6. Place onto a plate and put in fridge for 20 mins
7. Heat two tablespoons of olive oil in pan on medium heat, cook half of the meatballs turning in pan until they are fully cooked through
8. Wipe pan out after first batch and repeat step 7 with remaining meatballs
 
Note: Chicken mince tends to burn easily, turn heat down if they seem to be cooking too quickly on the outside. The mince mixture will feel very wet, this is fine and makes the meatballs moist.

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