Healthy Made Tasty. A Cancer Council website
Healthy Made Tasty. A Cancer Council website
Home > Recipes > Thai chicken meatballs

Thai chicken meatballs

(1)
Preparation time: 10 minutes
Cooking time: 10 minutes
Makes: 20
 meatballs
Serves: 5
  • 0.5 serves of vegetables per 
  • serving
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Ingredients

500g chicken mince
1 garlic clove, finely grated
1 tbsp reduced-salt soy sauce*
2 tsp ginger, finely grated
1 carrot, grated
4 spring onions, thinly sliced
½ bunch fresh coriander, finely chopped
½ cup reduced-salt chicken stock*
2 tbsp olive oil
Toasted sesame seeds (optional)

* Gluten free if using gluten-free soy sauce and chicken stock

Savvy swaps

You can swap:

Stove top
Electric frypan
Chicken mince
Pork mince
Spring onion
Grated onion

Tips

  • Using reduced-salt soy sauce can help lower your sodium intake
  • This recipe is a good source of protein.
  • This is a simple recipe that kids can help make. They are more likely to eat things they have helped make.

  • You can freeze leftover cooked or raw meatballs.
  • You don’t have to peel the carrot, just wash well.
  • Leftover ginger frozen for later use. Frozen ginger can be grated straight from the freezer, no need to thaw it first.

  • Making stock using boiling water and stock powder is cheaper than using pre-made liquid stock.
  • Chicken is a good value for money source of protein.
  • Jarred garlic and ginger can be used to save time and money.

Method

Step 1
In a medium bowl, mix the chicken, garlic, soy sauce, ginger, carrot, spring onions, coriander and stock to combine.

Step 2
Form mix into 2.5cm round balls.

Step 3
Heat the olive oil in a large non-stick frypan over medium-high heat. Add the meatballs and cook, turning occasionally, until golden brown all over, 8–10 minutes.

Step 4
Sprinkle with toasted sesame seeds if using.


Serving suggestion: serve with a fresh green salad or stir fry vegetables and Asian noodles.

Food safety tip: if you are taking leftovers for lunch, chicken needs to be kept cold so pack an ice brick.

Tips

  • Using reduced-salt soy sauce can help lower your sodium intake
  • This recipe is a good source of protein.
  • This is a simple recipe that kids can help make. They are more likely to eat things they have helped make.

  • You can freeze leftover cooked or raw meatballs.
  • You don’t have to peel the carrot, just wash well.
  • Leftover ginger frozen for later use. Frozen ginger can be grated straight from the freezer, no need to thaw it first.

  • Making stock using boiling water and stock powder is cheaper than using pre-made liquid stock.
  • Chicken is a good value for money source of protein.
  • Jarred garlic and ginger can be used to save time and money.

Rating

5
(1)

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© Cancer Council NSW 2024 Head Office Address: 153 Dowling Street, Woolloomooloo NSW 2011. Cancer Council NSW is registered with the Australian Taxation Office as an Income Tax Exempt Charity: Charitable Fundraising Authority No. 18521.

Some images on this site have been supplied by Cancer Council Western Australia's Crunch & Sip website

Cancer Council NSW

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