Thai Chicken Meatballs with Vegetables

This is something different which you should love. We only put a little chilli in this recipe to give it a little zing however adjust to your level.

This recipe is low saturated fat, low sugar and high protein.

Ingredients

• 1 tsp. sesame oil
• 2 tsp. peanut oil
• 1 large red capsicum, sliced
• 1 large zucchini, sliced
• 100g baby spinach leaves (or Bok Choy)
• 1 clove garlic, crushed
• 1 tbsp. soy sauce, salt reduced and light
• Sprinkle sesame seeds
• (2 tbsp. plain flour for meatballs)

Meatballs

• 250g chicken mince
• 2 spring onions, sliced finely
• 1/2 tbsp. red chilli paste
• 1 tsp. red curry paste
• 2 tsp. sweet chilli sauce
• 2 tsp. fish sauce
• 1 tbsp. soy sauce
• 1 clove garlic, crushed
• 1 tsp. ginger, crushed
• 1 slice multigrain bread, processed to make breadcrumbs

Method

1. In a large mixing bowl place all the meatball ingredients and mix until all incorporated.
2. Divide mixture into 6 meatballs, or size you like.  Roll and pat onto plate with flour.  Set aside.
3. Heat a med non-stick frypan with peanut oil and cook the meatballs 5 mins each side, depending on thickness patties.
4. Meanwhile, in a medium non-stick frypan heat 1 tsp.  Peanut oil & sesame oil and stir fry the capsicum and zucchini for about 5 minutes, add 1 tbsp. soy sauce, and 1 crushed garlic. When cooked take off heat and divide onto 2 plates.  Sprinkle sesame seeds over vegetables.
5. Check meatballs and when ready serve on top of vegetables.
6. Enjoy!