I made these meatballs a week ago when a neighbour told me she had thai meatballs someone shared with her for lunch. Although the phone call was quick I learnt that there was lemon grass in them, I wanted to try them when I could. Its just in me that I have to “TRY” it when someone says its delicious. Forget the eating part, the trying part matters.I couldn’t get the entire recipe though.On my recent trip to Aldi I bought their minced chicken and decided to try it.Still there was no lemon grass with me 🙂 But I had 2 green limes. Well, this is a wild try. Yet the outcome was juicy yummy meatballs and my 5 year old gobbled it with the Arabian Kabsa saying this is a “Flight meal”. Glad I could make the fussy eater happy. Meatballs are generally made with breadcrumbs and I think they sweeten up the recipe a bit. This recipe uses egg to bind the balls.
Minced chicken : 300 gms
Onion : 1 small finely chopped
Ginger : 1/2 tsp minced/grated
Lime zest : 1 tsp
Green chillies : 1 chopped finely
Coriander : 1 tbsp finely chopped
Mint : 1 tsp finely chopped (optional)
Egg : 1/2 beaten
Salt to taste
Zest the lime. Make sure you don’t zest the pith or the white part of the lime.
In a bowl add the chicken, and the rest of the ingredients. Mix well but do not Knead the meat. Kneading makes dense tough meatballs.
Heat 2 table spoon oil in a small pan, add the meatballs. Do not overcrowd the pan
Cook on medium for about 1 minute. Lower the heat and then cook for further 3-4 minutes. Do not overcook them.
Drain on paper towels. Serve
Serving suggestion :
Toss the meatballs in Sweetchilli sauce/or any tomato based gravy and serve.