Thai chicken meatballs
Simple, cheap but incredibly tasty. The recipe is easy to double for a larger crowd.
Ingredients - makes 24
- 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, make dipping sauce. 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.