Asian Style Chicken Meatballs with Coleslaw

40 MIN

PREP

8 MIN

COOK

SERVES 6

PORTIONS

Easy

DIFFICULTY

INGREDIENTS

Coleslaw

3 carrots, peeled and grated

200g snow peas, finely sliced lengthways

2 cups wombok, finely sliced

2 shallots, finely sliced

2 tbsp. coriander, chopped

2 tbsp. mint, chopped

Dressing

1 tbsp. sweet chilli sauce

1 tsp. honey

1 tbsp. soy sauce

1 tsp. sesame oil

2 tbsp. rice wine vinegar

Chicken Mince Balls

1kg chicken mince

2 tbsp. ginger, grated

2 cloves garlic, grated

3 lemon grass, white part only, finely chopped

2 shallots, finely sliced

2 lime leaves, finely chopped

2 tbsp. coriander leaves, chopped

½ cup sweet chilli sauce

1 cup fresh breadcrumbs

METHOD

For the chicken mince balls, place all ingredients into a large bowl and mix until well combined. Chill the mince mixture in the fridge for 1 hour to firm up.

Use a tablespoon to scoop equal portions of mince and roll into small balls. If using bamboo skewers, first soak them in water for 15 minutes. Then pierce the mince balls on each skewer, leaving a slight gap between each ball. Depending on your skewer length you can get up to 4-6 balls per skewer. Place skewers on a flat tray and leave in the fridge until ready to cook.

Trim a hot plate liner to your BBQ hot plate and preheat the BBQ on high. Place the skewers onto the liner and cook with the hood down for 4 minutes each side.

For the coleslaw, place all ingredients in a large bowl and toss to mix well. To make the dressing, combine sweet chilli sauce, lime juice and sesame oil in a small bowl and whisk well. When ready to serve, toss the dressing through the coleslaw to coat well.

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