What are the main ingredients in Thai Chicken Meatballs?

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

What is the nutritional information of Thai Chicken Meatballs?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare Thai Chicken Meatballs?

FINISHING TOUCHES: Once the sauce has thickened and the butternut is cooked, add in the shredded spinach and the remaining cabbage and carrot. Stir for 2-3 minutes until the spinach has wilted. Squeeze in the juice of 2 lime wedges, stir through some lime zest, and season to taste. Add in the cooked meatballs and toss until coated in sauce. Remove the pot from the heat. PREP THE MEATBALLS & TOAST THE NUTS: Place the mince in a bowl with the Oriental Rub. Add a quarter of the diced onion (or to your taste preference). Mix until well combined and season to taste. Wet your hands slightly and roll into 4-5 meatballs per portion. Set aside until frying. Place the cashews in a pot over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pot on completion and set aside. Roughly chop when cool enough to handle. FRY THE MEATBALLS: Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, fry the meatballs for 3-4 minutes per side until cooked through and caramelised. Remove from the pan on completion and set aside for step 5. BOWL UP!: Serve up some rice noodles, spoon over the Thai curried veg and sauce, and top with the meatballs. Scatter over the zesty slaw, chopped coriander, and chopped, toasted cashews. Garnish with some lime zest to taste and serve with a lime wedge on the side. Delish, Chef! THAI CURRY SAUCE: Return the pot to a medium heat with a drizzle of oil. When hot, sauté the remaining diced onion for 3-5 minutes until soft. Mix in the curry paste (to taste) and fry for another minute until fragrant, shifting constantly. Pour in the coconut milk and stir until the curry paste has incorporated into the liquid. Stir through the butternut cubes and bring to a simmer. Pop on a lid and cook for 10-12 minutes, stirring occasionally. RICE NOODLES & CABBAGE: Boil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir and cover with a plate. Set aside to soak for 6-8 minutes until cooked through and glassy. Drain on completion and toss through some oil to prevent sticking. Place a quarter of the cabbage and carrot in a bowl and toss through some lime zest and the juice of 2 lime wedges. Set aside for serving.

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

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

Thai Chicken Meatballs

The ideal blend of Thai flavours and healthy ingredients. A sauce made creamy with coconut milk, spicy with red curry paste, and nutritious with butternut, spinach, cabbage, and carrot. Top it off with juicy, spice-infused chicken meatballs and crunchy cashews.

Thai Chicken Meatballs

with flat rice noodles, curried butternut & fresh lime

Hands on Time: 30 - 40 minutes

Overall Time: 35 - 45 minutes

Download the Recipe for 2

Ingredients:

Butternut Chunks
Cashew Nuts
Chicken
Chicken Mince
Coconut Milk
Flat Rice Noodles
Fresh Coriander
Lime
NOMU Oriental Rub
Onion
Shredded Red Cabbage and Julienne Carrots
Spinach
Thai Red Curry Paste

From your kitchen:

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

Serves 1

PREP THE MEATBALLS & TOAST THE NUTS
Place the mince in a bowl with the Oriental Rub. Add a quarter of the diced onion (or to your taste preference). Mix until well combined and season to taste. Wet your hands slightly and roll into 4-5 meatballs. Set aside until frying. Place the cashews in a pot over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pot on completion and set aside. Roughly chop when cool enough to handle.
THAI CURRY SAUCE
Return the pot to a medium heat with a drizzle of oil. When hot, sauté the remaining diced onion for 2-3 minutes until soft. Mix in the curry paste (to taste) and fry for another minute until fragrant, shifting constantly. Pour in the coconut milk and stir until the curry paste has incorporated into the liquid. Stir through the butternut cubes and bring to a simmer. Pop on a lid and cook for 8-10 minutes, stirring occasionally.
FRY THE MEATBALLS
Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, fry the meatballs for 3-4 minutes per side until cooked through and caramelised. Remove from the pan on completion and set aside for step 5.
RICE NOODLES & ZESTY CABBAGE
Boil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir and cover with a plate. Set aside to soak for 6-8 minutes until cooked through and glassy. Drain on completion and toss through some oil to prevent sticking. Place a quarter of the cabbage and carrot in a bowl and toss through some lime zest and the juice of 1 lime wedge. Set aside for serving.
FINISHING TOUCHES
Once the sauce has thickened and the butternut is cooked, add in the shredded spinach and the remaining cabbage and carrot. Stir for 1-2 minutes until the spinach has wilted. Squeeze in the juice of 1 lime wedge, stir through some lime zest, and season to taste. Add in the cooked meatballs and toss until coated in sauce. Remove the pot from the heat.
BOWL UP!
Serve up some rice noodles, spoon over the Thai curried veg and sauce, and top with the meatballs. Scatter over the zesty slaw, chopped coriander, and chopped, toasted cashews. Garnish with some lime zest to taste and serve with a lime wedge on the side. Delish, Chef!

Chicken Mince - 150g
NOMU Oriental Rub - 7.5ml
Onion - 1
Cashew Nuts - 10g
Thai Red Curry Paste - 20ml
Coconut Milk - 200ml
Butternut Chunks - 150g
Flat Rice Noodles - 50g
Shredded Red Cabbage and Julienne Carrots - 75g
Lime - 1
Spinach - 80g
Fresh Coriander - 3g

Download the Recipe

Serves 2

PREP THE MEATBALLS & TOAST THE NUTS
Place the mince in a bowl with the Oriental Rub. Add a quarter of the diced onion (or to your taste preference). Mix until well combined and season to taste. Wet your hands slightly and roll into 4-5 meatballs per portion. Set aside until frying. Place the cashews in a pot over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pot on completion and set aside. Roughly chop when cool enough to handle.
THAI CURRY SAUCE
Return the pot to a medium heat with a drizzle of oil. When hot, sauté the remaining diced onion for 3-5 minutes until soft. Mix in the curry paste (to taste) and fry for another minute until fragrant, shifting constantly. Pour in the coconut milk and stir until the curry paste has incorporated into the liquid. Stir through the butternut cubes and bring to a simmer. Pop on a lid and cook for 10-12 minutes, stirring occasionally.
FRY THE MEATBALLS
Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, fry the meatballs for 3-4 minutes per side until cooked through and caramelised. Remove from the pan on completion and set aside for step 5.
RICE NOODLES & CABBAGE
Boil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir and cover with a plate. Set aside to soak for 6-8 minutes until cooked through and glassy. Drain on completion and toss through some oil to prevent sticking. Place a quarter of the cabbage and carrot in a bowl and toss through some lime zest and the juice of 2 lime wedges. Set aside for serving.
FINISHING TOUCHES
Once the sauce has thickened and the butternut is cooked, add in the shredded spinach and the remaining cabbage and carrot. Stir for 2-3 minutes until the spinach has wilted. Squeeze in the juice of 2 lime wedges, stir through some lime zest, and season to taste. Add in the cooked meatballs and toss until coated in sauce. Remove the pot from the heat.
BOWL UP!
Serve up some rice noodles, spoon over the Thai curried veg and sauce, and top with the meatballs. Scatter over the zesty slaw, chopped coriander, and chopped, toasted cashews. Garnish with some lime zest to taste and serve with a lime wedge on the side. Delish, Chef!

Chicken Mince - 300g
NOMU Oriental Rub - 15ml
Onion - 1
Cashew Nuts - 20g
Thai Red Curry Paste - 40ml
Coconut Milk - 400ml
Butternut Chunks - 300g
Flat Rice Noodles - 100g
Shredded Red Cabbage and Julienne Carrots - 150g
Lime - 2
Spinach - 160g
Fresh Coriander - 5g

Download the Recipe

Serves 3

PREP THE MEATBALLS & TOAST THE NUTS
Place the mince in a bowl with the Oriental Rub. Add a quarter of the diced onion (or to your taste preference). Mix until well combined and season to taste. Wet your hands slightly and roll into 4-5 meatballs per portion. Set aside until frying. Place the cashews in a pot over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pot on completion and set aside. Roughly chop when cool enough to handle.
THAI CURRY SAUCE
Return the pot to a medium heat with a drizzle of oil. When hot, sauté the remaining diced onion for 3-5 minutes until soft. Mix in the curry paste (to taste) and fry for another minute until fragrant, shifting constantly. Pour in the coconut milk and stir until the curry paste has incorporated into the liquid. Stir through the butternut cubes and bring to a simmer. Pop on a lid and cook for 10-12 minutes, stirring occasionally.
FRY THE MEATBALLS
Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, fry the meatballs for 3-4 minutes per side until cooked through and caramelised. Remove from the pan on completion and set aside for step 5.
RICE NOODLES & CABBAGE
Boil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir and cover with a plate. Set aside to soak for 6-8 minutes until cooked through and glassy. Drain on completion and toss through some oil to prevent sticking. Place a quarter of the cabbage and carrot in a bowl and toss through some lime zest and the juice of 2 lime wedges. Set aside for serving.
FINISHING TOUCHES
Once the sauce has thickened and the butternut is cooked, add in the shredded spinach and the remaining cabbage and carrot. Stir for 2-3 minutes until the spinach has wilted. Squeeze in the juice of 2 lime wedges, stir through some lime zest, and season to taste. Add in the cooked meatballs and toss until coated in sauce. Remove the pot from the heat.
BOWL UP!
Serve up some rice noodles, spoon over the Thai curried veg and sauce, and top with the meatballs. Scatter over the zesty slaw, chopped coriander, and chopped, toasted cashews. Garnish with some lime zest to taste and serve with a lime wedge on the side. Delish, Chef!

Chicken Mince - 300g
NOMU Oriental Rub - 15ml
Onion - 1
Cashew Nuts - 20g
Thai Red Curry Paste - 40ml
Coconut Milk - 400ml
Butternut Chunks - 300g
Flat Rice Noodles - 100g
Shredded Red Cabbage and Julienne Carrots - 150g
Lime - 2
Spinach - 160g
Fresh Coriander - 5g

Download the Recipe

Serves 4

PREP THE MEATBALLS & TOAST THE NUTS
Preheat the oven to 200°C. Place the mince in a bowl with the Oriental Rub. Add a quarter of the diced onion (or to your taste preference). Mix until well combined and season to taste. Wet your hands slightly and roll into 4-5 meatballs per portion. Place on a greased baking tray and set aside until baking. Place the cashews in a large pot over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pot on completion and set aside. Roughly chop when cool enough to handle.
THAI CURRY SAUCE
Return the pot to a medium heat with a drizzle of oil. When hot, sauté the remaining diced onion for 5-6 minutes until soft. Mix in the curry paste (to taste) and fry for another minute until fragrant, shifting constantly. Pour in the coconut milk and stir until the curry paste has incorporated into the liquid. Stir through the butternut cubes and bring to a simmer. Pop on a lid and cook for 12-15 minutes, stirring occasionally.
BAKE THE MEATBALLS
Pop the tray of meatballs in the oven and bake for 12-15 minutes until cooked through and glossy, shifting halfway. Remove from the oven on completion.
RICE NOODLES & CABBAGE
Boil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir and cover with a plate. Set aside to soak for 6-8 minutes until cooked through and glassy. Drain on completion and toss through some oil to prevent sticking. Place a quarter of the cabbage and carrot in a bowl and toss through some lime zest and the juice of 4 lime wedges. Set aside for serving.
FINISHING TOUCHES
Once the sauce has thickened and the butternut is cooked, add in the shredded spinach and the remaining cabbage and carrot. Stir for 2-3 minutes until the spinach has wilted. Squeeze in the juice of 4 lime wedges, stir through some lime zest, and season to taste. Add in the cooked meatballs and toss until coated in sauce. Remove the pot from the heat.
BOWL UP!
Serve up some rice noodles, spoon over the Thai curried veg and sauce, and top with the meatballs. Scatter over the zesty slaw, chopped coriander, and chopped, toasted cashews. Garnish with some lime zest to taste and serve with a lime wedge on the side. Delish, Chef!