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Thai chicken meatballs

Preparation time: 10 minutes
Cooking time: 10 minutes
Makes: 20
Serves: 5
  • 0.5 serves of vegetables per 
  • serving
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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



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.




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