Healthy Fragrant Chicken Meatballs Recipe
Ingredients
- 500 g chicken mince
- 4 spring onions (including green tops), finely chopped
- 1 red chilli, finely chopped
- 1/4 cup coriander stalks and leaves, finely chopped
- 1 tsp fresh ginger, grated
- 3 tsp salt-reduced soy sauce
- 1 egg
- 1 cup panko bread crumbs
Method
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Preheat oven to 220°C (200°C fan forced) and line a large baking tray with baking paper.
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In a large bowl, mix together all ingredients, but only half the breadcrumbs. Then add more breadcrumbs, little by little, until the mixture holds together. Only use as much as you need.
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Hot tip for shaping the balls: Scoop up a heaped tablespoon of mixture and tap out onto a clean work surface. Repeat with all the mixture. Then, using wet hands, shape and roll each measured out tablespoon and place onto the tray. This is much cleaner and faster than scooping and rolling one ball at a time.
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Bake for 25 minutes, until just cooked through.
- Swap the ginger and coriander for garlic and parsley for an Italian twist.
- Chicken mince can be swapped for lean pork mince.
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Ingredients
These are so versatile!
Try them as the protein in the spring noodle salad, instead of the poached chicken in these lettuce noodle wraps, in a roll or even a soup!
To freeze, spread in a single layer in a container or ziplock bag. Once they are frozen you can transfer them to a different container (not in a single layer) if desired.
To defrost, put in the fridge overnight or reheat on a plate in the microwave for about 1 minute.
Healthy tip!
Having a party? Serve vegie sticks and water crackers with salsa rather than high-fat chips and dips.
Nutrition Information
| per serving | per 100g | |
|---|---|---|
| Energy | 190 kJ | 852 kJ |
| 45 Cal | 204 Cal | |
| Protein | 4.4 g | 19.5 g |
| Fat, total | 1.3 g | 6 g |
| — saturated | 0.4 g | 1.8 g |
| Carbohydrate | 3.8 g | 17 g |
| — sugars | 0.3 g | 1.3 g |
| Sodium | 55 mg | 247 mg |
| Fibre | 0.3 g | 1.3 g |
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Comments (1)
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this is easy, convenient and very tasty. I made two batches - one with the coriander (but no chilli) and one in the garlic and parsley variation. The Family so enjoyed these I have been asked to make them again.
Sally Nelson
Posted on: 04 Dec 24
