What are the main ingredients in Thai Chicken Meatballs?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

What is the nutritional information of Thai Chicken Meatballs?

Calories: 723, Carbs: 37 grams, Fat: grams, Protein: 37.9 grams, Sugar: 14.7 grams, Salt: 1346 grams

How do I prepare Thai Chicken Meatballs?

GET HANDS-ON: In a bowl, combine the mince with the Thai 7 spice to taste. Mix in the remaining onion to preference and season to taste. Wet your hands slightly to stop the mixture from sticking, and roll into 4-5 meatballs per portion. START THE SAUCE: Place a pot for the curry over a medium heat with a drizzle of oil. When hot, sauté ¾ of the diced onion for 3-5 minutes until soft and translucent. Mix in ⅔ of the curry paste (or to taste) and fry for another minute until fragrant, shifting constantly. Pour in the coconut milk and stir to incorporate. Bring to a simmer, cover, and cook for 10-12 minutes, stirring occasionally, until slightly reduced. GRAB YOUR PAN: Place the cashews in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan and set aside. Roughly chop when cool enough to handle. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the meatballs (in batches if necessary) for 3-4 minutes until browned but not cooked through, shifting occasionally. Remove on completion and drain on paper towel. FINAL TOUCHES: Once the curry has thickened, mix in some more curry paste if you’d like it spicier. Pop in the meatballs and simmer for 3-4 minutes until cooked through, basting occasionally. In the final minute, stir through the shredded spinach and cook until wilted. Season to taste with lemon juice, zest, salt, and pepper. Remove from the heat on completion. BOWL UP!: Serve up some roasted broccoli and spoon over the Thai curry and meatballs. Scatter over the diced pickled peppers, chopped cashews, and the chopped coriander. Garnish with a lemon wedge and get to it! BROCCOLI ROASTIN’: Preheat the oven to 200°C. Place the broccoli pieces on a roasting tray. Coat in oil and season. Roast in the hot oven for 15-20 minutes until cooked through and crisping up, shifting halfway.

What should be prepared from my kitchen to make Thai Chicken Meatballs?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

Thai Chicken Meatballs

Name: Thai Chicken Meatballs
Prep time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel

The ideal blend of Thai flavours and healthy ingredients. A sauce made creamy with coconut milk, spicy with red curry paste, and nutritious with spinach, and broccoli florets. Crowned with juicy, spice-infused chicken meatballs.

Thai Chicken Meatballs

with coconut milk, broccoli florets & fresh lemon

Hands on Time: 25 - 45 minutes

Overall Time: 45 - 65 minutes

Download the Recipe for 2

Ingredients:

Broccoli Florets
Cashew Nuts
Chicken
Free-Range Chicken Mince
Fresh Coriander
Lemon
Lemons
Lite Coconut Milk
NOMU Oriental Rub
Onion
Onions
Pickled Bell Peppers
Spice & All Things Nice Thai Red Curry Paste
Spinach
Thai Red Curry Paste

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel

Serves 1

BROCCOLI ROASTIN’
Preheat the oven to 200°C. Place the broccoli pieces on a roasting tray. Coat in oil and season. Roast in the hot oven for 15-20 minutes until cooked through and crisping up, shifting halfway.
START THE SAUCE
Place a pot for the curry over a medium heat with a drizzle of oil. When hot, sauté ¾ of the diced onion for 2-3 minutes until soft and translucent. Mix in ⅔ of the curry paste (or to taste) and fry for another minute until fragrant, shifting constantly. Pour in the coconut milk and stir to incorporate. Bring to a simmer, cover, and cook for 10-12 minutes, stirring occasionally, until slightly reduced.
GET HANDS-ON
In a bowl, combine the mince with the rub to taste. Mix in the remaining onion to preference and season to taste. Wet your hands slightly to stop the mixture from sticking, and roll into 4-5 meatballs.
GRAB YOUR PAN
Place the cashews in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the meatballs for 3-4 minutes until browned but not cooked through, shifting occasionally. Remove from the pan on completion and drain on paper towel.
FINAL TOUCHES
Once the curry has thickened, mix in some more curry paste if you’d like it spicier. Pop in the meatballs and simmer for 3-4 minutes until cooked through, basting occasionally. In the final minute, stir through the shredded spinach and cook until wilted. Season to taste with lemon juice, zest, salt, and pepper. Remove from the heat on completion.
BOWL UP!
Serve up some roasted broccoli and spoon over the Thai curry and meatballs. Scatter over the diced pickled peppers, chopped cashews, and the chopped coriander. Garnish with a lemon wedge and get to it!

Broccoli Florets - 150g
Onion - 1
Spice & All Things Nice Thai Red Curry Paste - 20ml
Lite Coconut Milk - 200ml
Free-range Chicken Mince - 150g
NOMU Oriental Rub - 7,5ml
Cashew Nuts - 10g
Spinach - 75g
Lemon - 1
Pickled Bell Peppers - 20g
Fresh Coriander - 1

Download the Recipe

Serves 2

BROCCOLI ROASTIN’
Preheat the oven to 200°C. Place the broccoli pieces on a roasting tray. Coat in oil and season. Roast in the hot oven for 15-20 minutes until cooked through and crisping up, shifting halfway.
START THE SAUCE
Place a pot for the curry over a medium heat with a drizzle of oil. When hot, sauté ¾ of the diced onion for 3-5 minutes until soft and translucent. Mix in ⅔ of the curry paste (or to taste) and fry for another minute until fragrant, shifting constantly. Pour in the coconut milk and stir to incorporate. Bring to a simmer, cover, and cook for 10-12 minutes, stirring occasionally, until slightly reduced.
GET HANDS-ON
In a bowl, combine the mince with the Thai 7 spice to taste. Mix in the remaining onion to preference and season to taste. Wet your hands slightly to stop the mixture from sticking, and roll into 4-5 meatballs per portion.
GRAB YOUR PAN
Place the cashews in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan and set aside. Roughly chop when cool enough to handle. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the meatballs (in batches if necessary) for 3-4 minutes until browned but not cooked through, shifting occasionally. Remove on completion and drain on paper towel.
FINAL TOUCHES
Once the curry has thickened, mix in some more curry paste if you’d like it spicier. Pop in the meatballs and simmer for 3-4 minutes until cooked through, basting occasionally. In the final minute, stir through the shredded spinach and cook until wilted. Season to taste with lemon juice, zest, salt, and pepper. Remove from the heat on completion.
BOWL UP!
Serve up some roasted broccoli and spoon over the Thai curry and meatballs. Scatter over the diced pickled peppers, chopped cashews, and the chopped coriander. Garnish with a lemon wedge and get to it!

Broccoli Florets - 300g
Onion - 1
Thai Red Curry Paste - 40ml
Lite Coconut Milk - 400ml
Free-range Chicken Mince - 300g
NOMU Oriental Rub - 15ml
Cashew Nuts - 20g
Spinach - 150g
Lemon - 1
Pickled Bell Peppers - 40g
Fresh Coriander - 8g

Download the Recipe

Serves 3

BUBBLE THE RICE
Preheat the oven to 200°C. Rinse the rice and place in a large pot with 700ml of salted water, cover, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork. Replace the lid and set aside to keep warm.
START THE SAUCE
Place a large pot for the curry over a medium heat with a drizzle of oil. When hot, sauté ¾ of the diced onion for 5-6 minutes until soft and translucent. Mix in ⅔ of the curry paste (or to taste) and fry for another minute until fragrant, shifting constantly. Pour in the coconut milk and stir to incorporate. Bring to a simmer, cover, and cook for 12-15 minutes, stirring occasionally, until slightly reduced.
GET HANDS-ON
In a bowl, combine the mince with the rub to taste. Mix in the remaining onion to preference and season to taste. Wet your hands slightly to stop the mixture from sticking, and roll into 4-5 meatballs per portion. Place on a greased baking tray and coat in a little oil.
TOASTIN’ & ROASTIN’
Place the cashews in a small pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. Pop the tray of meatballs in the hot oven and bake for 7-8 minutes until browned but not cooked through, shifting halfway. Remove from the oven on completion.
FINAL TOUCHES
Once the curry has thickened, mix in some more curry paste if you’d like it spicier. Stir through the shredded spinach and pop in the meatballs. Simmer for 4-5 minutes until the meatballs are cooked through, basting occasionally. Season to taste with lemon juice, zest, salt, and pepper. Remove from the heat on completion.
BOWL UP!
Serve up some roasted broccoli and spoon over the Thai curry and meatballs. Scatter over the diced pickled peppers, chopped cashews, and the chopped coriander. Garnish with a lemon wedge and get to it!

Broccoli Florets - 450g
Onions - 2
Thai Red Curry Paste - 60ml
Lite Coconut Milk - 600ml
Free-range Chicken Mince - 450g
NOMU Oriental Rub - 22,5ml
Cashew Nuts - 30g
Spinach - 225g
Lemons - 2
Pickled Bell Peppers - 60g
Fresh Coriander - 12g

Download the Recipe

Serves 4

BUBBLE THE RICE
Preheat the oven to 200°C. Place the broccoli pieces on a roasting tray. Coat in oil and season. Roast in the hot oven for 20-25 minutes until cooked through and crisping up, shifting halfway.
START THE SAUCE
Place a large pot for the curry over a medium heat with a drizzle of oil. When hot, sauté ¾ of the diced onion for 5-6 minutes until soft and translucent. Mix in ⅔ of the curry paste (or to taste) and fry for another minute until fragrant, shifting constantly. Pour in the coconut milk and stir to incorporate. Bring to a simmer, cover, and cook for 12-15 minutes, stirring occasionally, until slightly reduced.
GET HANDS-ON
In a bowl, combine the mince with the rub to taste. Mix in the remaining onion to preference and season to taste. Wet your hands slightly to stop the mixture from sticking, and roll into 4-5 meatballs per portion. Place on a greased baking tray and coat in a little oil.
TOASTIN’ & ROASTIN’
Place the cashews in a small pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. Pop the tray of meatballs in the hot oven and bake for 7-8 minutes until browned but not cooked through, shifting halfway. Remove from the oven on completion.
FINAL TOUCHES
Once the curry has thickened, mix in some more curry paste if you’d like it spicier. Stir through the shredded spinach and pop in the meatballs. Simmer for 4-5 minutes until the meatballs are cooked through, basting occasionally. Season to taste with lemon juice, zest, salt, and pepper. Remove from the heat on completion.
BOWL UP!
Serve up some roasted broccoli and spoon over the Thai curry and meatballs. Scatter over the diced pickled peppers, chopped cashews, and the chopped coriander. Garnish with a lemon wedge and get to it!