Prep time – 20mins
Cooking time – 20mins
Serves – 4
| Ingredients | Qty | Protein | Fat | CHO |
| Chicken mince | 600g | 104 | 48 | 0 |
| Egg - large | 1 | 7 | 6 | 0.5 |
| Almond meal - 2 tbs | 25g | 6 | 14 | 1 |
| Spring onions, sliced | 2 | 0 | 0 | 2 |
| Garlic cloves - crushed | 2 | 0 | 0 | 0 |
| Fresh ginger - grated | 2 tbs | 0 | 0 | 0 |
| Fresh coriander, chopped | 1 tbs | 0 | 0 | 0 |
| Fish sauce | 1 tsp | 0 | 0 | 0 |
| Sesame oil | 1 tsp | 0 | 4 | 0 |
| Ground coriander | 1/2 tsp | 0 | 0 | 0 |
| Sea salt | 1/2 tsp | 0 | 0 | 0 |
| Grind of black pepper | n/a | 0 | 0 | 0 |
| Total per serve | 29 | 18 | 1 |
SERVES – 4
per Serve – five meat balls: 280 cal / 1130 kJ
These fragrant chicken meatballs are packed with fresh herbs and warming spices. Perfect as a light meal, appetiser or protein-rich snack
- Preheat oven to 200°C. Line a baking tray with baking paper.
- Combine all meatball ingredients in a bowl and mix gently until just combined.
- Roll into approximately 20 meatballs and place on the prepared tray.
- Bake for 18–20 minutes, or until golden and cooked through.
- If serving with the Coconut Lime Dipping Sauce, use the cooking time to whisk together sauce.
- Dipping sauce recipe at: Coconut & Lime Dipping Sauce
ADDITIONS:
- Ketogenic: serve with steamed Broccolini
- Otherwise service with rice or potato wedges
