Chicken sesame balls with sweet and sour tomato sauce
SERVES 4 PREP AND COOK TIME 45 MINUTES
1 bunch (100g) fresh coriander 750g chicken mince 4 spring onions, sliced 2 teaspoons sea salt flakes ⅓ cup (50g) sesame seeds 2 teaspoons dried chilli flakes 1 tablespoon finely grated lemon rind 1 teaspoon ground white pepper rice bran oil spray
2 tablespoons extra virgin olive oil
1 medium (150g) onion, chopped finely
400g canned diced tomatoes
⅓ cup (75g) brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon red wine vinegar
1 teaspoon chilli powder
1 Preheat oven 200°C (180°C fan-forced). Line a large baking tray with baking paper.
2 Rinse the coriander, pat dry with paper towel. Finely chop coriander root and stems; reserve leaves.
3 Add the chicken mince, chopped coriander roots and stems, spring onions and 1 teaspoon of the sea salt flakes to a large bowl. Using clean hands, mix well. Roll into small walnut-sized balls.
4 Combine sesame seeds, chilli flakes, lemon zest, white pepper and remaining sea salt in a shallow bowl. Roll chicken balls in sesame seed mixture; place onto prepared tray. Spray chicken balls with rice bran oil spray. Bake for 25 to 30 minutes or until golden and cooked through.
5 TOMATO SAUCE Meanwhile, heat oil in a medium saucepan over medium heat, cook onion for 5 minutes or until soft. Add remaining ingredients and bring to the boil; simmer, uncovered, for 10 minutes or until thickened. 6 Serve chicken balls with the Tomato Sauce and coriander leaves. Chicken balls suitable to freeze. Not suitable to microwave.