Thai Chicken Meatballs

Thai Chicken Meatballs
  • Prep: 10
  • Cook: 10 mins
  • Serves: 4


  • 500 g chicken mince
  • 1 clove garlic, crushed
  • 1 tbs salt-reduced soy sauce
  • 2 tsp fresh ginger, grated
  • 1 carrot, grated
  • 4 spring onions (including green tops), thinly sliced
  • 1/2 bunch fresh coriander, finely chopped
  • 1/2 cup chicken stock
  • 2 tbs olive oil
  • 1 tsp sesame seeds, toasted


In a medium bowl, mix the chicken, garlic, soy sauce, ginger, carrot, spring onions, coriander and stock to combine. Form mix into 2.5cm round balls.

Heat the olive oil in a large non-stick frypan over medium-high heat. Add the meatballs and cook, turning occasionally, until golden brown all over, 8–10 minutes. 

Serve with a fresh green salad and Asian noodles and sprinkle with toasted sesame seeds optional).

Recipe and image supplied by Cancer Council NSW Healthy Lunch Box website.