Lemongrass, lime and garlic contribute to this powerful flavour of these meatballs. Coriander is a great herb for supporting general detoxification. These were a success in my family!⠀
SERVES 4⠀
Ingredients for the meatballs ⠀
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3 garlic cloves, crushed ⠀
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Large thumb-size piece fresh ginger, grated⠀
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3 lemongrass stalks, tough outer leaves removed, finely chopped⠀
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Zest 1 lime⠀
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650g chicken mince or make your own by pulsing chicken fillets in a food processor⠀
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2 tbsps finely chopped fresh coriander ⠀
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1/4 tsp chilli flakes ⠀
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2tsp fish sauce ⠀
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Coconut oil for frying
Ingredients for sauce ⠀
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60ml fish sauce ⠀
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50ml rice wine vinegar ⠀
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100 ml Tamari or coconut aminos ⠀
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Juice 1 lime ⠀
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1 tbsp clear honey ⠀
To serve
Vegetables such as julienned carrots, shredded red cabbage, radishes and fresh coriander. You can also add some noodles – rice, buckwheat or low-carb courgetti.⠀
Method ⠀
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Heat oven to 220C. ⠀
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Place all the meatball ingredients in a bowl and mix well. Roll into 24 balls and set aside. ⠀
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Heat a large frying pan with coconut oil and brown the meatballs in two batches then place on a large baking tray. Bake for about 15 minutes until cooked through. ⠀
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Meanwhile make the sauce by combining all the ingredients and whisk well.
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When the meatballs are cooked assemble them in 4 bowls with the vegetables and pour over some sauce to taste. ⠀
