It's a cold wet night in Melbourne again. Winter is here. What is more delicious than some chicken balls? I flavoured them with thyme and dill, but I always like the combination of Mediterranean and Asian flavours, so I added ginger to the chicken mixture and bok choi to the vegetables. Dashes of sweet chilli sauce and Vietnamese fish sauce added to the Asian flavour. This recipe served three, with nutty wholegrain brown rice.
Ingredients
700 gr minced chicken
1/4 bunch fresh dill
1 tbs dried thyme
2 cloves garlic
2 tsp minced ginger
Olive oil
2 carrots
6-8 green beans
1 stem bok choi
Sweet chilli sauce
Fish sauce
Mode
Crush garlic and ginger
Chop dill roughly
Crumble thyme discarding stalks
Add chicken, garlic, ginger, thyme and dill to a bowl
Combine ingredients thoroughly with hands
Using a heaped soup spoon of mixture form meatballs
Heat olive oil in pan on stove top
Add the meatballs and quickly seal on both sides
Cook for a few minutes turning constantly
Meanwhile, chop the beans, bok choi and carrots
Add to the meatballs and stir to combine adding more oil if needed
Sprinkle with chilli sauce and fish sauce
Mix to combine and ensure that all ingredients are covered with the sauces
Stirfry quickly until all ingredients are cooked
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