Creamy Coconut Sriracha Meatballs

• porcje: Serves 4
• całkowity czas: 15 minutes

Składniki

For the chicken

600g chicken breasts

4 spring onions, roughly chopped

2 cloves garlic

1 inch ginger, roughly chopped

A handful of coriander leaves and stalks

2 tbsp sriracha

2 tbsp fish sauce

1 medium egg

40g breadcrumbs

1 tbsp neutral oil

For the sauce

1 x 400g tin coconut milk

1 tbsp fish sauce

1 tbsp sriracha

The juice of ½ a lime juice

A small handful finely chopped coriander leaves

Garnishes – smashed peanuts and chilli oil

Wskazówki

Chuck everything for the meatballs, apart from the neutral oil, into a food processor and blitz for a few minutes until you have a smooth mix. Wet your hands and roll into 16 meatballs.

Heat the oil in a large non-stick frying pan over a medium-high heat. Add the meatballs and cook for 3-4 minutes on two sides until golden.

Add the coconut milk, fish sauce, siracha and lime juice. Bring to the boil and cook for 4 minutes. Turn the meat balls in the sauce and then cook for 4-5 minutes or until the chicken is just cooked through and the sauce thickened up. Scatter over the coriander and serve immediately with any garnishes you like.