These little Thai meatballs are absolutely perfect for any occasion. Mid-week family dinner? Fancy party food idea? School lunch boxes? They've got you covered. Don't forget to pin the recipe! Enjoy!
500gorganic or free-range chicken mince. I prefer using the thigh mince.
1free-range egg
1/2cupgluten-free bread crumbs.Read the post above for an idea if you don't have any on hand
1tsplemongrass pastegrate the white part of the lemongrass on a fine grater
2cmof fresh gingergrated
2garlic clovesminced
2-3kafir leavesfinely chopped
1tbspfish sauce
1tsporganic raw sugar
Olive oil for brushing
Lime and sweet chili sauce:
1/3cupof store-bought good-quality sweet chili sauce
Freshly squeezed juice from 2 large limes
1garlic clove minced
Instructions
Combine all the meatball ingredients in a bowl and chill in the fridge for 30 minutes.
Preheat the oven to 200'C (400'F) and prepare a baking tray.
Once the mix has cooled, spoon some mixture into a tablespoon and roll little balls between your hands. If the mixture is sticky, wet your hands a little in water.
Place the balls on a baking tray. Once all balls are rolled, brush them with some olive oil using a pastry brush.
Bake the meatballs for 20-25 minutes.
While your meatballs are cooking, prepare the lime and sweet chilli sauce by combining chilli sauce, lime juice and garlic.