Asian food is without a doubt, my favourite cuisine. This recipe is an easy one to whip up before a summer BBQ or to meal prep for the week ahead.
500g chicken mince
1 lime, rind and juice
2 spring onions
2 tablespoons quick oats
1 tsp fish sauce
1 cup chopped coriander
1 tbsp lemongrass paste
2 tsp sesame oil
2 tbsp sesame seeds
Sticky chilli sauce
1/4 cup soy sauce
1 tbsp rice wine vinegar
1 tbsp sweet chilli sauce
2 tbsp brown sugar or honey
1 cup fresh mint
1 cup fresh coriander
1/2 punnet cherry tomatoes, halved
1/2 avocado, diced
1/2 cucumber, sliced
Combine all meatball ingredients in a bowl and season with salt and pepper.
Roll into 2cm balls and place on tray. Refrigerate for 30min.
Preheat oven 180C and line a baking tray with baking paper.
After 30min, cook the meatballs in the oven for 15min until slightly golden.
Combine all of the sauce ingredients in a large fry pan, and cook, stirring frequently for 5min until it thickens.
Combine salad ingredients and drizzle with olive oil, lime juice and salt and pepper.
Take the meatballs out of the oven and into the pan with the sauce, cooking for 5min until the meatballs are fully covered in the sauce.
Serve with the salad and top with sesame seeds.
TIP: Pour boiling water into you pan as soon as you remove the meatballs to prevent the sticky sauce from becoming a permanent resident in your pan.