This is a really easy, and tasty, recipe to make ahead of time and have as a protein addition to your salads, sandwiches or wraps during the week. Seriously easy, seriously delicious and a perfect recipe for all the coriander lovers out there.
What you need: (makes 15 meatballs)
500g chicken mince
1 medium sized carrot, graten
1/2 bunch coriander, finely chopped (can use other 1/2 bunch in accompanying salad)
2 tablespoons LSA mix (ground linseed, sunflower seed and almonds, can be found in the health food aisle)
2 tablespoons Kecap manis (sweet soy sauce)
1 tablespoons sweet chilli sauce
What you do:
1. Turn the oven on to 180 degrees celsius.
2. In a medium sized mixing bowl, mix the chicken mince, grated carrot, finely chopped coriander, eggs, LSA, 1 tablespoon of the kecap manis (leave 1 tablespoon for later) and 1 tablespoon of sweet chilli, until combined. Form into meatballs the size of a small handful and place into an oven-proof dish.
3. Bake for 15 minutes. Then remove the dish from the oven and spoon the leftover tablespoon of kecap manis over the meatballs. Bake for another 15-20 minutes, or until a nice golden brown colour.
4. Remove from the oven and let cool. Serve with your favourite salad ingredients and dressing, or in a wrap or sandwich. Below I used the same salad and dressing from this recipe. These meatballs could also be made larger and used as a chicken burger.
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