THAI-STYLE CHICKEN MEATBALLS

Diabetic Living - - Mains -

PREPARATION TIME: 15 MINS COOK­ING TIME: 10 MINS SERVES 2 (AS A MAIN)

350g small or­ange sweet potato,

sliced into rounds

2 cups mixed salad leaves 1 cup bean sprouts

1 carrot, cut into short,

thin sticks

80g green beans, trimmed,

di­ag­o­nally sliced

1 Tbsp sweet chilli sauce or

gluten-free sweet chilli sauce 1 Tbsp fresh lemon or lime juice

Meatballs

250g lean chicken breast mince 2 tsp finely grated gin­ger

1 gar­lic clove, crushed

1/2 small red chilli, seeded (if

de­sired), finely chopped 2 green shal­lots, trimmed,

finely chopped

1 tsp fish sauce

2 Tbsp finely chopped co­rian­der 35g (1/2 cup) fresh bread­crumbs, made from whole­meal grain bread or gluten-free bread­crumbs

Olive oil cook­ing spray

1 Pre­heat oven to 180°C (fan­forced). To make the meatballs, line a bak­ing tray with bak­ing pa­per. Com­bine the chicken mince, gin­ger, gar­lic, chilli, shal­lots, fish sauce, co­rian­der and bread­crumbs in a medium bowl. Shape mix­ture into small balls, us­ing 2 ta­ble­spoons of mix­ture, and place on the pre­pared tray.

2 Spray meatballs with cook­ing spray and bake for 10-12 min­utes, or un­til just cooked through.

3 Mean­while, put the sweet potato in a medium mi­crowavesafe dish. Add 60ml (1/4 cup) wa­ter. Cover and cook on High/100% for 5 min­utes or un­til just ten­der. Drain and set aside to cool slightly. 4 Com­bine the salad leaves, bean sprouts, carrot and beans in a medium bowl. Gen­tly toss the cooled sweet potato slices into the salad. Com­bine the sweet chilli sauce and lemon or lime juice in a small jug. Serve the meatballs with the salad and driz­zled with the chilli sauce.

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