※ 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.

  1. Coarsely chop ginger, garlic and green onions, Thai basil / coriander / Vietnamese mint (to taste).
  2. Place in bowl of food processor.
  3. Add water chestnuts to food processor.
  4. Grind until a thick paste forms.
  5. Remove paste, place in mixing bowl.
  6. Add sesame oil, soy sauce, broth and egg to water chestnut paste.
  7. Add chicken & chili
  8. Combine all ingredients until well blended.
  9. Heat large skillet, add enough vegetable oil to cover the bottom of the pan (to help prevent sticking).
  10. Using hands, or a small scoop, form a ball of meat about the size of a golf ball, place in the hot skillet.
  11. 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.
  12. Saute meatballs about 2 minutes or until browned on bottom, turn gently to an uncooked side, and continue cooking.
  13. Keep turning the meatballs as they cook, so that all sides are browned evenly.
  14. Cut a meatball open to test that it is cooked through to the center.
  15. Remove cooked meatballs and keep warm until all are done.
  16. 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.


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