Description
Delicious baked chicken meatballs flavoured with sweet chill, soy sauce and lime juice and served with noodles and vegetables
Ingredients
Meatballs:
- 370g / 13oz chicken breasts
- 40g / 1.5 oz dried breadcrumbs
- 1 medium egg
- 1 spring onion, finely chopped
- 2 tbsp sweet chilli sauce
Sauce:
- 2 tbsp sweet chilli sauce
- 1 tbsp soy sauce
- juice of 1 lime
Noodles & Veg:
- 200g / 7oz dried egg noodles
- 120g / 40z baby corn, halved
- 60g / 2oz mangetout
- 1/2 red pepper, sliced
Instructions
- Preheat the oven to 180c / 350f and line a large baking dish with parchment paper.
- Blitz the chicken breasts in a food processor until they reach a mince-like consistency.
- In a large bowl mix together the chicken mince, breadcrumbs, egg, spring onion and sweet chilli sauce.
- Roll the mixture into 16 meatballs and place into the baking dish.
- Bake in the oven for 10 minutes.
- In the meantime make the sauce by mixing together the sweet chilli sauce, soy sauce and lime juice in a small bowl. Pour this mixture over the meatballs and bake for another 5 minutes.
- Add the noodles and veggies to a pan of boiling water, bring the boil and simmer for 4 minutes. Drain well.
- Serve up the meatballs on a bed of noodle and veg. Add a sprinkling of sesame seeds and fresh coriander if you wish.
Notes
These meatballs will keep in an airtight container in the fridge for up to 2 days. They can also be frozen once cooked. To defrost leave in the fridge overnight.