HONEY GLAZED CHICKEN MEATBALLS
SERVES 5-6 60g butter 1 medium leek (pale part only), finely chopped 1 kg chicken mince zest of 2 lemons 3 tablespoons sweet chilli sauce handful of rosemary 30g dry breadcrumbs 2 eggs, plus extra for crumbing 1 handful coriander leaves, chopped, plus extra for garnish flour for coating 3 tablespoons honey sweet thick soy sauce, to serve
THE CRUMB 40g sesame seeds 100g panko breadcrumb dash of milk 1 Heat butter in a frying pan over low-medium heat; add leek and cook until translucent (about 4-6 minutes). Set aside in the refrigerator to cool.
2 In a mixing bowl, season the minced chicken, add the chilled leek, zest, sweet chilli sauce, rosemary, breadcrumbs, eggs and coriander. Mix together. Roll mixture into 40 balls; allow to cool.
3 In a bowl, add the seeds and panko crumbs, season. Remove chilled meatballs from fridge.
5 Coat balls in flour then a mix of whisked egg and a dash of milk, then dunk into the panko.
6 Cook meatballs in a fying pan with 2 Tbsps oil, covered, for about 7 minutes; turn and uncover. Keep cooking until done.
7 Drizzle meatballs with honey and roll in a bowl to coat before serving. Garnish with coriander and serve sweet soy sauce on the side.