※ Asian Chicken meatballs
- 500gsm ground chicken breast (raw)
- 1 (5 ounce) can water chestnuts, drained
- 2 cloves garlic
- 2 inches fresh ginger, peeled
- 6 -8 green onions, peeled
- 2 teaspoons sesame oil
- 2 tablespoons wheat-free tamari soy sauce or 2 tablespoons soy sauce
- 1/4 cup chicken stock or 1/4 cup chicken broth
- 1 egg
- 1/2 teaspoon chili flakes or fresh chill to taste.
- 2 tablespoons vegetable oil
- Thai basil / coriander / Vietnamese mint to taste.
- Coarsely chop ginger, garlic and green onions, Thai basil / coriander / Vietnamese mint (to taste).
- Place in bowl of food processor.
- Add water chestnuts to food processor.
- Grind until a thick paste forms.
- Remove paste, place in mixing bowl.
- Add sesame oil, soy sauce, broth and egg to water chestnut paste.
- Add chicken & chili
- Combine all ingredients until well blended.
- Heat large skillet, add enough vegetable oil to cover the bottom of the pan (to help prevent sticking).
- Using hands, or a small scoop, form a ball of meat about the size of a golf ball, place in the hot skillet.
- The meat mixture is very wet and loose, it will not hold it's shape well, so keep the balls small or they will flatten as they cook.
- Saute meatballs about 2 minutes or until browned on bottom, turn gently to an uncooked side, and continue cooking.
- Keep turning the meatballs as they cook, so that all sides are browned evenly.
- Cut a meatball open to test that it is cooked through to the center.
- Remove cooked meatballs and keep warm until all are done.
- Serve plain, or with your favorite dipping sauce.
I served mine in clarified chicken stock with mixed vegetables and ramen noodles, garnished with fresh coriander.