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Sweet Chilli Chicken Meatballs


  • Author: Ciara Attwell
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 1x
  • Category: Dinner
  • Cuisine: Thai

Description

Delicious baked chicken meatballs flavoured with sweet chill, soya sauce and lime juice and served with noodles and vegetables


Ingredients

Meatballs:

  • 370g chicken breasts
  • 40g dried breadcrumbs
  • 1 medium egg
  • 1 spring onions, finely chopped
  • 2 tbsp sweet chilli sauce

Sauce:

  • 2 tbsp sweet chilli sauce
  • 1 tbsp soy sauce
  • juice of 1 lime

Noodles & Veg:

  • 200g dried egg noodles
  • 120g baby corn, halved
  • 60g mangetout
  • 1/2 red pepper, sliced

Instructions

  1. Preheat the oven to 180c and line a large baking dish with parchment paper.
  2. Blitz the chicken breasts in a food processor until they reach a mince-like consistency.
  3. In a large bowl mix together the chicken mince, breadcrumbs, egg, spring onions and sweet chilli sauce.
  4. Roll the mixture into 16 meatballs and place into the baking dish.
  5. Bake in the oven for 10 minutes.
  6. 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.
  7. Add the noodles and veggies to a pan of boiling water, bring the boil and simmer for 4 minutes. Drain well.
  8. 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.