Sticky Soy Sesame Chicken Meatballs
Homemade chicken meatballs are an excellent protein source. We've thrown them together here with a lovely sticky soy and sesame sauce. It's a healthy fakeaway to remember.
Ingredients · Servings 3
- 2 Garlic Clove
- 4 Spring Onion
- 30g Golden Breadcrumbs
- 1 Egg
- 1tsp Ground Ginger
- 0.5tsp Chilli Flakes
- 1tsp Soy Sauce
- 1tbsp Sesame Oil
- 500g Chicken Mince
- 100ml Soy Sauce
- 3 Garlic Clove
- 2 Spring Onion
- 2tbsp Sesame Seeds
- 2.5tbsp Honey
- 2tbsp Rice Wine Vinegar
- 450g Cooked Rice (to serve)
- 1 Broccoli (to serve)
Method · 30 min
- Crush all the garlic and thinly slice all the spring onions. Combine all the ingredients for the meatballs in a large bowl, then shape into 12 equal-sized balls (just smaller than a golf ball) using wet hands.
- Heat the air fryer or oven to 180°C. Cook the meatballs for 16 mins (air fryer) or 20 mins (oven) until cooked through.
- Meanwhile, thinly slice the spring onions, separating the whites and greens then mince the garlic. Add the sauce ingredients into a small saucepan with the garlic and spring onion whites, with a splash of water to loosen. Bring to a simmer on a low heat and cook for 3-5 mins, until bubbling. Stir in the spring onion greens and sesame seeds.
- Bring a pot of water to the boil. Chop the broccoli florets, place in the boiling water for 2-5 minutes, until cooked to your liking.
- Toss the cooked meatballs in a bowl with the sauce and the sesame seeds and stir to coat really well. Serve over rice with broccoli.
