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PrintCHICKEN & COCONUT MEATBALLS
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Preheat the oven to 400°F (200°C/gas 6). Lightly oil two 12-cup mini muffin tins.
- Combine the chicken, chilli sauce, garlic, ginger, fish sauce, cilantro, and coconut milk in a medium bowl. Season with salt and pepper and mix well.
- Spoon the mixture into the prepared muffin tins. Bake until golden brown and cooked through, 20 minutes. Serve hot with extra chilli sauce.
INGREDIENTS
- 1 kg ground (minced) chicken
- 100 ml Thai chilli sauce + extra, to serve
- 4 cloves garlic, finely chopped
- 2 teaspoon finely chopped fresh ginger
- 2 tablespoon Thai fish sauce
- 50 grams finely chopped fresh cilantro
- 300 ml coconut milk
- Salt and freshly ground black pepper
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