Wild Herb Thai-style Chicken Meatballs

These little meatballs are jam-packed with flavour - just right to serve with our Chilli Ginger & Wild Lime Sauce !

Makes 24 small Chicken Meatballs

500g chicken mince

2 tablespoons Wild Herb Spiced Chicken Rub

2cm piece fresh ginger, peeled and finely grated

1 Tablespoon chopped fresh mint leaves

1 tablespoon chopped fresh coriander leaves

2 tablespoons fish sauce

pinch Wild Herb Salt

1 tablespoon Lime juice

Plain flour and an extra teaspoon Wild Herb Spiced Chicken Rub

Oil for frying

Lime wedges  and Chilli Ginger & Wild Lime Sauce, to serve


Preheat the oven to 180C

Combine all ingredients in a bowl.

Using clean hands, roll level tablespoons of the chicken mix into evenly sized balls.

Once rolled, toss them lightly in the seasoned flour mix and place in the refrigerator to rest for 30 minutes to allow the flavours to infuse through

Heat the oil in a large non-stick saucepan and place over a medium heat. Cook the meatballs in two batches, turning as they cook until they are just golden. When cooked to this point ( about 5-7 minutes each batch), place the chicken meatballs on an oven tray and allow to cook for a further 10 minutes in the oven to ensure they are cooked through.

Serve with Chilli Ginger & Wild Lime Sauce and fresh lime wedges  -Yum!



Older Post Newer Post

Leave a comment