Dinner & Lunch

Thai chicken meatballs


  • 500g chicken mince
  • 1 garlic clove, crushed
  • 2cm piece fresh ginger, peeled, finely grated
  • 3 fresh kaffir lime leaves, finely chopped
  • 1 tablespoon chopped fresh mint leaves, plus extra sprigs to serve
  • 1 tablespoon chopped fresh coriander leaves
  • 2 tablespoons fish sauce
  • 1 tablespoon lime juice
  • 1 tablespoon brown sugar
  • 1 small red chilli, seeded, finely chopped
  • 1 tablespoon peanut oil
  • Lime wedges, to serve


Combine mince, garlic, ginger, kaffir lime leaves, mint and coriander in a bowl.
Using clean hands, roll level tablespoons of mixture into balls. Place on a large plate. Refrigerate for 30 minutes.
Meanwhile, place fish sauce, lime juice, sugar and chilli in a small bowl. Stir until sugar dissolves.
Heat oil in a large, non-stick frying pan over medium heat. Cook meatballs, in 2 batches, turning, for 10 minutes or until light golden and cooked through. Serve with dipping sauce and lime wedges, sprinkled with extra mint sprigs.

< br/> Source:taste.com.au