For a healthy delicious summer meal, try these Chicken and Lemongrass Balls. Dish up with your favourite dipping sauce and side salad. For a healthier, chemical-free option, choose free-range chicken.
Makes: 10–12 balls
- 1 stick lemongrass, finely chopped, white part only
- 200g minced chicken
- 1 shallot, finely diced
- 1 garlic clove, minced
- 1 carrot, grated
- 1 red chilli, seeded and chopped
- 1 teaspoon tamari
- few drops fish sauce
- 1 egg, beaten
- 1 tablespoon fresh coriander, chopped
- 2 tablespoons breadcrumbs
- 2 tablespoons extra virgin olive oil
- 2 red chillies, seeded and finely chopped
- 1/2 garlic clove, chopped
- 2 tablespoons fresh coriander, chopped
- 2 tablespoons lime juice
- 1 teaspoon fish sauce
- 2 tablespoons tamari
Combine the meatball ingredients in a large bowl and roll tablespoons of the mixture into balls. Flatten slightly with wet hands.
Arrange the rolled chicken balls on a plate lined with plastic wrap. Cover and rest in the fridge for 20 minutes.
To make the dipping sauce, combine all the dressing ingredients in a screw top jar and shake well.
Fry the meatballs in the oil over medium heat in batches for approximately seven minutes, until they are cooked through. Drain on paper towel.
Serve with the dipping sauce on the side.
Recipe taken from Fatloss for Good by Tiffiny Hall
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Published by Hardie Grant Books.