Thai style chicken meatballs
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The flavour of these is something else…you have to try them!

Serves 2

Ingredients:
500g chicken mince (you could also use turkey and/or pork)
1 red pepper - finely sliced
2 carrots - sliced julienne
2 heads pak choi
2 spring onions
1 handful coriander
Cooked white rice

Thai style paste:
2 tbsp grated lemongrass
1 tbsp grated ginger
3-4 garlic cloves grated
1/2 red chilli - deseeded and finely diced
1 lime - zest
1/2 lime juice
1 tbsp soy sauce
1 tbsp sesame oil
1 tbsp coriander stalk - finely chopped

Sauce:
1/2 tbsp above paste
50ml soy sauce
50ml honey
1/2 lime - juice

Method:
1. Prep the paste, reserve 1/2 tbsp for the sauce and mix the rest into the chicken mince. Make around 12 small meatballs with your hands, the mixture will be quite soft. Rest in the fridge for 10 minutes to firm up.
2. Preheat some sesame oil and fry off the red peppers, carrots and the pak choi until soft. Remove from the pan, add a little more sesame oil and fry the meatballs for around 8-10 minutes until golden and cooked through.
3. Mix together the sauce ingredients and add to the meatballs, shake and turn the balls so they are fully coated, add the veg back in and simmer for a couple of minutes until the sauce has thickened slightly and caramelised.
4. Serve with the rice, drizzle over plenty of sauce and top with coriander and spring onion.

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