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You are going to love these fragrant Thai Chicken meatballs, perfect for entertaining, finger food a family meal or instead of your usual Thai takeaway dinner! Easy to make and economical too!
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Meatball Ingredients
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- 500 gms minced/ground chicken or substitute for minced pork/turkey/veal \n
- 1 tablespoon fish sauce \n
- 2 teaspoons minced garlic \n
- 1 teaspoon minced chili or birds eye chili finely chopped or to taste \n
- ½ teaspoon minced ginger \n
- ¼ cup coriander/cilantro finely chopped including roots \n
- 2 spring onions finely chopped \n
- 1.5 kaffir lime leaves very finely shredded or the zest of ½ lime- optional \n
- 3-4 tablespoons almond meal/almond flour depending on how wet the mix is \n
- Salt and pepper to taste \n
- EVOO- extra virgin olive oil spray for baking \n
Thai Dipping Sauce
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- 2 tablespoons rice wine vinegar \n
- 2 tablespoons fish sauce \n
- 1 tablespoon lime juice \n
- 2 tablespoons water \n
- ½ teaspoon minced garlic \n
- ½ teaspoon minced ginger \n
- 2 sprigs coriander/cilantro leaves \n
- 1 red chili finely chopped or to taste \n
- 2 teaspoons monk fruit blend to taste \n
Instructions
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- \n \n Preheat the oven to 200 C/390 F fan forced.\n\n \n
- \n \n Create meatballs by mixing the minced/ground meat with the remaining meatball ingredients and mix until well combined. \n\n \n
- \n \n Shape the mince mixture into approximately 30 meatballs for meal sized meatballs. Make balls smaller for finger food sized meatballs if desired.\n\n \n
- \n \n Line a large baking tray with baking paper. Spray the baking paper with the oil EVOO) and place the meatballs on the baking paper with space around each ball. Spray the meatballs lightly with the oil.\n\n \n
- \n \n Bake at 200 C/390 F fan forced for 20-25 minutes. Less time if you make smaller meatballs.\n\n \n
- \n \n While the meatballs are cooking, combine all of the ingredients together for the dipping sauce.\n\n \n
- \n \n When meatballs have cooked, serve them with the dipping sauce.\n\n \n
Recipe Notes
\nIf raw meatball mixture is too dry, add a small egg.
\nIf raw meatball mixture is too wet, gradually add some additional flour.
\nAdjust chili and sweetener to taste in the meatballs and the dipping sauce.
\nCreamy Thai Dipping Sauce- If catering for children or perhaps to serve as a finger food, try this less traditional sauce that's more subtle in flavour but equally delicious.
\nMix the following ingredients together -1/2 cup mayonnaise, 2 teaspoons Siracha chilli sauce, 1 teaspoon Tamari, A squeeze of lime juice, 1 teaspoon finely chopped coriander/cilantro, 1/2 teaspoon minced garlic and ½-1 teaspoon stevia/monk fruit blend or to taste.
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