
Thai Chicken Meatballs with Vegetables
CAL P/SERVE
461
kJ P/SERVE
1930
FAT P/SERVE
22.6g
SODIUM P/SERVE
1320g
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
- In a large mixing bowl place all the meatball ingredients and mix until all incorporated.
- Divide mixture into 6 meatballs, or size you like. Roll and pat onto plate with flour. Set aside.
- Heat a med non-stick frypan with peanut oil and cook the meatballs 5 mins each side, depending on thickness patties.
- 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.
- Check meatballs and when ready serve on top of vegetables.
- Enjoy!
Nutrition Table
Servings: 2
Serving size:431g
Average Serve | Average 100g | |
---|---|---|
Energy | 1930 kJ | 448 kJ |
461 Cal | 107 Cal | |
Protein | 40.5 g | 9.4 g |
Fat, total | 22.6 g | 5.2 g |
- Saturated | 5.7 g | 1.3 g |
Carbohydrate | 19.7 g | 4.6 g |
- Sugars | 10.5 g | 2.4 g |
Sodium | 1320 mg | 306 mg |