Tuesday, August 26, 2014

Ginger chicken balls

I always feel like meatballs - of whatever flavour. These ones combine some of my favourite flavours: ginger, garlic, Thai basil, chicken, and spring onion and are simmered in tomato sauce and served on a bed of basmati rice. I used a Dolmio spicy pepper sauce which went well with the other flavours, but you could make your own or use a different sort of ready made sauce. However, the meatballs could also be cooked and eaten without sauce, or with sauce served with noodles or pasta. Meatballs are very flexible! I cooked these on the top of the stove but they can be baked in the oven at 160c for 45 minutes.

600 gr minced chicken
2 spring onions
2 cloves garlic
2 tsp minced ginger
8 gr Thai basil
Dry fine bread crumbs
Olive oil
250 gr ready made tomato sauce
Steamed rice or noodles
Shaved Parmesan

Slice spring onions finely
Crush garlic and ginger
Chop Thai basil fairly finely
Add chicken, spring onions, garlic, ginger and Thai basil to a bowl
Combine ingredients thoroughly with hands
Using a heaped soup spoon of mixture form meatballs
Coat lightly in bread crumbs
Place tomato sauce in large pan to heat 
Heat olive oil in pan on stove top
Add the meatballs in batches and quickly seal on both sides
Add sealed meatballs to the tomato sauce
Simmer on the top of the stove for 20-30 minutes
Serve on a bed of rice or rice noodles
Top with shaved Parmesan

1 comment:

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