Chicken balls with ginger and Vietnamese mint

These gingery chicken balls with the added flavours of Vietnamese mint and lemongrass are easy to make and delicious!

Ingredients
700 gr minced chicken
2 cloves garlic
4 tsp minced ginger
Handful Vietnamese mint
1 tsp lemongrass paste
1/2 tsp Sambal Oelek
Dry fine bread crumbs
Olive oil
250 gr ready made tomato sauce
Water
Steamed rice or noodles
Shaved Parmesan

Mode

Crush garlic and ginger
Chop Vietnamese mint roughly
Add chicken, garlic, ginger, lemongrass, Sambal Oelek and Vietnamese mint 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

Chicken and basil balls in broth

We have had a very unusual summer and it certainly hasn't been very hot. That has been good for bush fires but also for soup. I made this yummy soup in early February but haven't got around to posting about it until now.



Ingredients

4 cups chicken stock
3 spring onions
2 teaspoons crushed ginger
500gr minced chicken
1 slice bread
water
olive oil
1 onion
Basil
1 egg
Flour
Shaved Parmesan



Mode
Add stock to large pan on stove
Chop spring onions and add
Peel and crush ginger
Bring to boil and leave simmering
Place bread in bowl of water
Chop onion roughly
Chop basil leaves
Add chicken, basil, onion, bread and egg to mixing bowl
Mix to combine preferably using hands to finish
Form small balls with the mixture and roll in flour
Heat olive oil in frying pan
Quickly seal the chicken balls in the oil in batches and add to broth
Simmer for 3/4 hour on chicken balls have been added
Serve with shaved Parmesan on top.