Ingredients
- 600g chicken breast or chicken mince
- 4 spring onions, roughly chopped
- 2 garlic cloves
- 1 inch fresh ginger, peeled and chopped
- A handful of fresh coriander, leaves and stalks
- 2 tablespoons sriracha
- 2 tablespoons fish sauce
- 1 medium egg
- 40g breadcrumbs
- 1 tablespoon neutral oil (for frying)
- 400g coconut milk
- 1 tablespoon fish sauce (for sauce)
- 1 tablespoon sriracha (for sauce)
- Juice of half a lime
- A small handful of finely chopped coriander leaves (for garnish)
Instructions
- Place all meatball ingredients (except oil) in a food processor and blend until smooth, or mix by hand if using chicken mince.
- Wet hands and roll mixture into about 16 evenly sized meatballs.
- Heat oil in a large non-stick frying pan over medium-high heat. Cook meatballs for 3–4 minutes on two sides until golden.
- Add coconut milk, fish sauce, sriracha, and lime juice to the pan. Bring to a gentle boil and cook for 4 minutes.
- Turn meatballs in the sauce and continue cooking for another 4–5 minutes until cooked through and sauce is slightly thickened.
- Scatter over chopped coriander and serve hot with rice, noodles, or vegetables.
Notes
- Swap chicken for turkey mince for a variation.
- Use reduced-fat coconut milk for a lighter version.
- Adjust heat level with more or less sriracha or add chili flakes.
- Add peppers or spinach for extra texture and nutrients.
- Great for meal prep—store in the fridge or freezer.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Fried & Simmered
- Cuisine: Asian-Inspired
- Diet: Gluten Free
Nutrition
- Serving Size: 4 meatballs with sauce
- Calories: 470
- Sugar: 4g
- Sodium: 780mg
- Fat: 32g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 115mg
