Creamy coconut and sriracha meatballs
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 4
Fragrant chicken meatballs are served with a creamy coconut sauce spiked with sweet and spicy sriracha. Lean and healthy, it's the perfect midweek winner.
From Morning Live
Ingredients
For the meatballs
- 600g/1lb 5oz chicken breast (or chicken mince)
- 4 spring onions, roughly chopped
- 2 garlic cloves
- 1 inch fresh root ginger, peeled and roughly chopped
- handful coriander, leaves and stalks
- 2 tbsp sriracha
- 2 tbsp fish sauce
- 1 medium free-range egg
- 40g/1½oz fresh or dried breadcrumbs
- 1 tbsp neutral oil, such as rapeseed or sunflower oil, for frying
For the sauce
- 400g tin coconut milk
- 1 tbsp fish sauce
- 1 tbsp sriracha
- ½ lime, juice only
- small handful finely chopped coriander leaves
Method
To make the meatballs, put all the ingredients, apart from the neutral oil, into a food processor and blitz for a few minutes until you have a smooth mixture. If you don’t have a food processor, you can use chicken mince and mix all the ingredients together in a bowl.
Wet your hands and roll the chicken mixture into 16 evenly-sized meatballs.
Heat the oil in a large non-stick frying pan over a medium–high heat. Add the meatballs and cook for 3–4 minutes on two sides until golden.
Add the coconut milk, fish sauce, siracha and lime juice to the pan. Bring to the boil and cook for 4 minutes.
Turn the meatballs in the sauce and then cook for a further 4–5 minutes or until the chicken is cooked through and the sauce has thickened (it should coat the back of a spoon). Scatter over the coriander and serve immediately with rice or any side you like.
