Chicken Satay Meatballs Recipe
– MARINADE
500g chicken minced
2 tbsp oil
2 eggs lightly whisked
1 Spring onion Chopped to serve
Steamed rice, to serves
Steamed Broccolini, to serve
Use a small ice-cream scoop to portion the mixture directly into the hot pan, forming balls about the size of a golf ball. Cook the meatballs for 8-10 minutes, turning occasionally, until golden on the outside and cooked through.
Pour the THAI SATAY SAUCE into the pan along with ½ of chicken stock and gently toss the meatballs until they are fully coated in the sauce. Allow the sauce to warm through for 1-2 minutes.
