These little meatballs are jam-packed with flavour - just right to serve with our Chilli Ginger & Wild Lime Sauce !
Makes 24 small Chicken Meatballs
500g chicken mince
2 tablespoons Wild Herb Spiced Chicken Rub
2cm piece fresh ginger, peeled and finely grated
1 Tablespoon chopped fresh mint leaves
1 tablespoon chopped fresh coriander leaves
2 tablespoons fish sauce
pinch Wild Herb Salt
1 tablespoon Lime juice
Plain flour and an extra teaspoon Wild Herb Spiced Chicken Rub
Oil for frying
Lime wedges and Chilli Ginger & Wild Lime Sauce, to serve
Preheat the oven to 180C
Combine all ingredients in a bowl.
Using clean hands, roll level tablespoons of the chicken mix into evenly sized balls.
Once rolled, toss them lightly in the seasoned flour mix and place in the refrigerator to rest for 30 minutes to allow the flavours to infuse through
Heat the oil in a large non-stick saucepan and place over a medium heat. Cook the meatballs in two batches, turning as they cook until they are just golden. When cooked to this point ( about 5-7 minutes each batch), place the chicken meatballs on an oven tray and allow to cook for a further 10 minutes in the oven to ensure they are cooked through.
Serve with Chilli Ginger & Wild Lime Sauce and fresh lime wedges -Yum!