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 green onions (green shallots), 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

TOMATO SAUCE

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, green 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.