Spinach & Chicken Thai Meatballs (Gluten & Egg Free)

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These past few weeks I’ve been working away at concocting a scrumptious list of items to have on my go-to Savoury Snack list. As much as I love my sweet things, I recognise that they’re more ‘occasional’ items rather than ‘eat them all day every day’ kinds of delights (even if using unrefined sweeteners).

As further inspiration, the little lady of the house also looooooves to have small snacks throughout her active day. And I love to know (or at least hope!) that she’s getting a good range of nutrients. Enter the vege filled meatball…

Meatballs are one of my favourite items. You can munch on several when you’re feeling a little peckish, serve them on little skewers with dips during a gathering, or incorporate them into a fuller dish to enjoy as a meal.

These ones have the wonderful fresh but clear asian style Β flavours. I love covering them in a sesame dipping sauce (I’m refining my ideal recipe for that as we speak) or turning it into a summery salad. While the little lady’s preference is to mush them in her mouth with big chunks of avocado – who wouldn’t love that?!

Enjoy!!

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Spinach & Chicken Thai Meatballs

500g boneless chicken
2 handfuls spinach leaves
1 small handful fresh coriander (cilantro) leaves
2 garlic cloves, peeled & thinly sliced
2 tsp fresh ginger, grated
2 red chilies (dried or fresh), chopped (and de-seeded if you prefer less heat)
zest & rind of 1/2 a lime or lemon
1 tbsp fish sauce
1/2 tsp rock/himalayan salt
1 tsp kaffir lime leaves, chopped – optional
2 tbsp oil for frying in pan (I like to use 1 tbsp each of coconut oil & sesame oil)

Place all the ingredients (bar the oil for frying) in a food processor and blend until the mixture comes together in a sticky, well incorporated mix.

Using wet hands, roll into small, walnut sized balls.

Store in the refrigerator for at least 15 mins to set the shape.

Heat a pan over a medium heat. Grease with oil, then cook the meatballs in batches to ensure you don’t overcrowd the pan.

Delicious served as snacks with skewers and a dipping (pairs well with chill sauce or a satay/tahini dressing) or in a salad.

 

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20 thoughts on “Spinach & Chicken Thai Meatballs (Gluten & Egg Free)

    • hungrycub says:

      Hi πŸ™‚ Kaffir lime leaves are a herb commonly used in Thai cooking to add a bit of flavour to curries, sauces, or stir-fry dishes. You can get them fresh (as a plant) or buy it in jars in most supermarkets (sometimes called Makrut). There’s no real definite substitute for this but if you weren’t able to source it you’re probably best just to leave it out and you’ll still get great flavour from the other elements of the dish and will still be delicious πŸ™‚

      • CC says:

        thank you so very much for the reply – great info! Now I know where and what to look for – I just love learning new things!!!

    • hungrycub says:

      My sesame sauce is somewhat of a bit-of-this-bit-of-that kind of recipe, improvising with different things each time depending on what I’ve got. BUT I’ll nail out a proper recipe to share with you asap πŸ™‚

    • hungrycub says:

      for me they take about 7mins per batch of meatballs, until they’re nicely browned on the outside. You can check by pulling one apart – if they’re white the way through then you’ve just selected yourself a tasty snack πŸ™‚ if not then pop it back for a couple more minutes.

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