Name: Chicken and coriander meatballs
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 500 gram chicken mince; 227 gram can water chestnuts, drained, finely chopped; 1 tablespoon finely grated fresh ginger; 1/4 cup chopped coriander, plus 1 tablespoon extra; 2 clove garlic, crushed; 2 teaspoon fish sauce; 1 1/2 cup shredded coconut; 1/2 cup sweet chilli sauce; 3 cup cooked long-grain white rice; steamed baby buk choy, to serve

Chicken and coriander meatballs

These tasty Thai spiced meatballs are infused with a fragrant coriander and rolled in crunchy coconut for an authentic flavour kick. Serve up with steamed Asian greens and a sweet chilli dipping sauce for a tasty and nutritious dinner.

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Serves 4

Prep

20M

Cook

15M

Total

35M

Ingredients

500 gram chicken mince

227 gram can water chestnuts, drained, finely chopped

1 tablespoon finely grated fresh ginger

1/4 cup chopped coriander, plus 1 tablespoon extra

2 clove garlic, crushed

2 teaspoon fish sauce

1 1/2 cup shredded coconut

1/2 cup sweet chilli sauce

3 cup cooked long-grain white rice

steamed baby buk choy, to serve

Method

1.Preheat oven to 200°C (180°C fan-forced). Line a baking tray with baking paper.

2.Combine mince, water chestnuts, ginger, half of the coriander, garlic and fish sauce in a bowl. Using damp hands, shape mixture into 20 meatballs. Roll in coconut to coat. Transfer to prepared tray. Bake 15 minutes, or until golden and cooked.

3.Combine remaining coriander and sweet chilli sauce in a bowl. Divide rice and buk choy among serving plates. Top with meatballs. Sprinkle with extra chopped coriander. Serve with chilli sauce.

You could swap chicken mince for pork mince, if preferred. Make smaller meatballs, then serve them with toothpicks as a snack. You’ll need to cook 1 cup long-grain white rice for this recipe.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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