Who doesn’t love meatballs? These tasty little morsels are easy to make, they can be made in advance and then frozen for a quick weeknight meal or lunch. These Asian inspired meatballs maybe little, but they’re packed full of flavour! They can be enjoyed as canapés, with sweet chilli dipping sauce, or you can make them larger and put them in a burger bun topped with salad. Another great way to serve them is with fried rice, but my favourite way to eat them is with a vermicelli noodle salad.
For flavours, I’ve used spring onions, fresh coriander and mint, garlic, ginger, chilli, lime zest, tamari, sweet paprika and sesame oil. No one is going to call these Asian chicken meatballs bland, that’s for sure!
When I make these, I normally double the ingredients. I cook them all first, then allow half of them to cool completely, before I divide them up and freeze them in zip lock bags for the boy’s lunches, as they make a very tasty protein packed lunch.
Using disposable gloves makes the job of mixing and rolling these so much easier. You will need to have a small bowl of cold water nearby, so you can keep your hands damp. Having slightly damp hands will stop the mixture sticking to you and give the meatballs a nice even surface when you’re shaping them into balls.
As I’ve mentioned previously, in my Sweet & Sour Pork Balls with Vegetables post, I have come up with an easier process for cooking the meatballs. I cook them first until they’re nicely golden brown, both top and bottom. Then I put them on a tray, and place them in the oven at 140C for about 10-12 minutes. That way they are perfectly cooked through, without the hassle and time of all that standing!
Makes approximately 33 meatballs
500g (17.6 ounces) chicken mince
3 spring onions, finely sliced
10g (0.4 ounces or a firmly packed ½ cup) coriander leaves, finely chopped
10g (0.4 ounces or a firmly packed ½ cup) mint leaves, finely chopped
1 long red chilli, finely chopped
35g (1.2 ounces or ⅓ cup) rice crumbs (I use this brand)
2 tablespoon (30ml) Tarmari or gluten free soy sauce
1 teaspoon (5ml) sesame oil
1 teaspoon (5ml) sweet paprika
1 teaspoon (5ml) finely grated lime zest
1 teaspoon (5ml) minced garlic
1 teaspoon (5ml) minced ginger
½ teaspoon (2.5ml) salt
A few grinds of freshly ground pepper to taste
1 large egg
2 tablespoons (30ml) coconut or olive oil, divided for frying
Line a tray with baking paper/parchment and set aside.
To make the chicken meatballs, add all the ingredients to a large bowl. Then, using disposable gloves, use your hands to thoroughly mix it all together.
Before you start rolling out the meatballs, have a small bowl of cold water nearby, so you can keep wetting your hands. This will then give them a nice even surface when rolling them out. Take 20g (0.7 ounces or a slightly heaped tablespoon) of the mixture and roll them into balls, then place them on the prepared tray. You should be able to make approximately 33 meatballs.
Preheat the oven to 140C.
Heat a tablespoon (15ml) of oil in a heavy based frypan, over a medium-low heat, then add half of the chicken meatballs and fry until golden brown on either side. Place on a tray, add another tablespoon (15ml) of oil and repeat with the remaining meatballs. Once all the meatballs are cooked, pop them in the oven for about 10-12 minutes to finish off the cooking process.
Serve immediately, or allow them to cool completely and freeze them in batches in zip lock bags.
Recipe by: The Gluten & Dairy Free Bakehouse
Note: all recipe oven temperatures shown are for a fan forced electric oven. Please refer to the below guide to help you adjust your oven accordingly. This recipe is shown in bold.
Oven Temperatures Chart
130C = 110C fan = 250F = Gas mark 1
150C = 130C fan = 300F = Gas mark 2
160C = 140C fan = 325F = Gas mark 3
180C = 160C fan = 350F = Gas mark 4
190C = 170C fan = 375F = Gas mark 5
200C = 180C fan = 400F = Gas mark 6
220C = 200C fan = 425F = Gas mark 7
230C = 210C fan = 450F = Gas mark 8