Chia chicken meatball lettuce cups
serves 4| prep 20 mins | cooking 15 mins
40g ( 14 ⁄ cup) chia seeds 500g chicken mince 75g ( 3 ⁄4 cup) rolled oats 2 green shallots, thinly sliced 1 stem lemongrass, pale section only, finely chopped 1 tsp salt 1 tbs vegetable oil Baby cos lettuce leaves, to serve 1 Lebanese cucumber, peeled into ribbons 1 cup fresh mint leaves Sliced fresh red chilli, to serve (optional) Lime wedges, to serve
tangy peanut dressing
2 tbs crunchy peanut butter 60ml ( 14 ⁄ cup) fresh lime juice 12 ⁄ tsp finely chopped garlic 60ml ( 14 ⁄ cup) vegetable oil or other neutral-tasting oil
1 Combine chia seeds with 125ml ( 1⁄ cup) 2 water in a large bowl. Set aside for 20 minutes, until the water is absorbed and mixture is thick and gel-like. 2 Meanwhile, for the tangy peanut dressing, place the peanut butter, lime juice and garlic in the bowl of a small food processor and process until smooth. Add the oil and 2 tbs water and process until well combined and the dressing is the consistency of pouring cream. Add more water, 1 tsp at a time, to thin if necessary. Season with salt. Transfer to a serving bowl and set aside. 3 Add the chicken mince, oats, shallot, lemongrass and 1 tsp salt to the chia mixture. Use your hands to mix until well combined. Roll tablespoonfuls into balls. 4 Heat oil in a large non-stick frying pan over medium-high heat. Cook meatballs, in batches, turning often, for 3-4 minutes or until golden and cooked through. Transfer the meatballs to a plate. 5 Serve the meatballs in lettuce leaves with cucumber ribbons and mint leaves. Drizzle with the peanut dressing, scatter with chilli, if using, and serve with lime wedges. PER SERVE • 32g protein • 41g fat (7g saturated fat) • 15g carb • 8g dietary fibre • 570 Cals (2381kj)
Make a double batch of meatballs and pack some for lunch the next day. Swap lemongrass for fresh thyme for an Italian flavour or smoked paprika for a Spanish kick.
“I adore the fresh lemongrass flavour and soft texture of these meatballs. Chia seeds add a protein punch and help bind the meatballs without eggs or breadcrumbs.” Marion Grasby