Ginger chicken meatballs with honey-soy drizzle
- 500g chicken mince
- 3 cloves garlic, crushed
- 1 tablespoon finely grated fresh ginger
- ²⁄³ cup panko breadcrumbs
- 2½ tablespoons reduced-salt soy sauce
- 3 spring onions, thinly sliced
- 2 teaspoons cornflourcornstarchX
- 3 teaspoons rice wine vinegar
- 2 tablespoons honey
- 1 teaspoon sesame seeds, toasted, to serve
1 Preheat oven to 200°C. Line a baking tray with baking paper.
2 Place mince, two thirds of the garlic, ginger, breadcrumbs, 2 teaspoons soy sauce and two thirds of the spring onions in a large bowl, mixing to combine. Season with freshly ground black pepper. Roll level tablespoons of mixture into balls and place on prepared tray. Bake for 15–20 minutes or until cooked through.
3 Meanwhile, place cornflour and 1 tablespoon water in a small saucepan over medium heat. Add remaining soy sauce, remaining garlic, rice wine vinegar and honey, whisking to combine. Cook, whisking occasionally, for 3 minutes or until mixture boils and thickens.
4 Transfer cooked meatballs to a serving platter. Pour over honey-soy drizzle, tossing to coat. Serve chicken meatballs sprinkled with sesame seeds
and remaining spring onions.
For extra ‘wow factor’, sprinkle these meatballs with a combination of black & white toasted sesame seeds.
Nutrition Info (per serve)
Total fat 1.4g
–Saturated fat 0.4g
Dietary fibre 0.3g
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