Chicken, Ginger and Coriander Meatballs

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  • 500g chicken mince
  • 1 cup fresh breadcrumbs
  • 1 size 6 egg, lightly whisked
  • 2 spring onions, finely sliced
  • 2 tablespoons chopped coriander
  • 1 tablespoon grated fresh ginger
  • finely grated rind of 1 lime
  • 1 tablespoon fish sauce
  • 1 tablespoon sweet chilli sauce
  • oil for cooking


Combine all ingredients together in a bowl.  With damp hands form walnut sized balls.  Place in a single layer in a container and refrigerate for at least 30 minutes.
Heat oil to a depth of 1 cm in a large frying pan.  Cook meatballs until golden all over and cooked through.
*Often I will colour meatballs in the frying pan and then transfer them to a baking dish and continue to cook in the oven for 10 minutes at 180 C.  This way you know that they are thoroughly cooked and you can reduce the heat and leave them for while until required.
Serve with sweet chilli sauce for dipping.

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5 thoughts on “Chicken, Ginger and Coriander Meatballs

  1. Delicious! I was a bit more generous with the sauces so had to bind it up more with extra breadcrumbs. Think hubby was wanting the leftovers for lunch, unfortunately for him I took lunch early! Really good cold.