Ginger Chicken Meatballs with Satay Sauce
500g chicken breast mince
½ cup dried breadcrumbs
1 tsp finely chopped red chilli (optional)
3 cloves garlic, crushed
1 tbsp grated fresh ginger
1 tbsp sesame oil
½ small brown onion, very finely chopped
Sea salt and freshly cracked black pepper
Cooked rice, chopped peanuts and coriander leaves, to serve
Bertolli Light in Taste Olive Oil, to fry
200ml coconut milk
1/2 cup smooth peanut butter
2 tsp Thai red curry paste
1 tbsp fish sauce
1 tbsp lemon juice
2 tsp brown sugar
2 tsp kecap manis
To make meatballs, combine chicken, egg, breadcrumbs, chilli, garlic and ginger, sesame oil and brown onion. Season, mix well to combine. Form into golf ball-sized balls.
Fill a deep saucepan with Bertolli Light in Taste Olive Oil to about 1cm deep. Heat over a medium heat, add meatballs and fry, turning regularly, until golden and cooked through. Remove from pan and keep warm.
To make the satay sauce, simmer together the coconut milk, peanut butter and curry paste for 2-3 minutes. Add 125ml water, fish sauce, lemon juice, sugar and kecap manis. Stir for 1 minute on medium heat then add meatballs and stir to coat.
Serve with cooked rice and garnished with chopped peanuts and coriander.