Thai Chicken Balls
The perfect bite loved by adults and kids alike.
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Servings: 20 meatballs
Ingredients
- 500 grams partially frozen chicken breast cut into 3cm pieces
- 3 Thai red chillies or 1 long deseed red chilli for less heat
- 3 cloves garlic
- 1 bunch coriander washed and dried
- 3 cm ginger
- 3 kaffir lime leaves stems/veins removed
- 20 grams oyster sauce
- 1 tbsp fish sauce
- 30 grams Thai red curry paste
- 1 tsp sugar
- 50 grams coconut milk
- 50 grams panko breadcrumbs
- 1 small egg or half a large one
Instructions
- Pre-heat oven to 220° Fan force
- Place partially frozen chicken breast into Thermomix bowl and mince 10 secs/speed 6. Remove from bowl and set aside.
- Without washing the bowl, add the chillies, garlic, ginger, kaffir lime leaves and coriander. Chop 3 secs/speed 7. Scrap down sides of bowl.
- Add all remaining ingredients, including minced chicken into Thermomix bowl and turbo 3 - 5 times for 1 sec until combined.
- Shape into little bite size meatballs.
- Spray a wire rack with oil and place meatballs on rack. Generously spray oil onto meatballs and bake 20 mins or until golden.
- Serve with your favourite dipping sauce, sprinkled with coriander and thinly sliced chilli.
Notes
- For a quick dipping sauce add 2 tbsp lime juice to 4 tbsp Sweet Chilli sauce.
- Freeze uncooked balls for up to 3 months. Defrost and cook as per step by step instructions above
- Cook in an air fryer at 200 for about 10 mins, giving them a little shake half way through.
- Remove chilli seeds if you don't like it too hot
- Don't overmix your meat balls, they will be tough
- Store any leftover meatballs for up to 2 days in the fridge.
- Great for lunchboxes served cold.
- Use a small ice cream scoop to help portion meatballs and roll in wet hands.