I love these Asian Chicken Meatballs because they’re healthy, delicious, super easy to make and can be stored in the freezer to cook for another day. I also love that there’s grated zucchini and squash in them (which you can hardly taste if you’re not a fan of vegetables), which offer folate, fibre and vitamin C.
What’s more, the oats in this recipe make a great alternative to breadcrumbs that are often used in traditional meatball recipes (but they’re optional). I usually order The Real Food Connection’s meatballs every week that use a lot of the below ingredients (sans oats and a few other things I’ve put in), which is why I’ve been inspired to recreate a similar version. I hope they become a weekly staple food for you, too!
Authentic Asian Chicken Meatballs RecipePrint Recipe
- 500 grams of chicken mince
- 1 grated zucchini
- 1 grated squash
- 1 egg
- 2 tablespoons of olive oil
- 1/2 cup of rolled oats
- 5 cloves of garlic, chopped finely
- 1 brown onion, chopped finely
- 1/2 cup of coriander, chopped finely
- 1 red chilli, chopped finely
- 4 tablespoons of fish sauce
- Juice of 1/2 lime
- Pinch of sea salt
- Pinch of pepper
- Fry onion and garlic in a bit of olive oil until slightly brown. Allow to cool.
- Mix all the other ingredients in a large bowl (except oats) till well combined.
- Add in the onion and garlic and mix with the mince mixture.
- Then gradually add in oats and mix well.
- Roll the mixture into balls as small as a ping-pong ball size.
- Fry the balls in olive oil for approximately 3 to 4 minutes and then turn them over for the same amount of time until the surface of the entire ball looks evenly brown and well cooked.