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?

BOWL UP!: Serve up some rice and spoon over the Thai curry and meatballs. Scatter over the diced pickled peppers, chopped cashews, and remaining coriander. Garnish with a lime wedge and get to it! GET HANDS-ON: In a bowl, combine the mince with the Thai 7 spice to taste. Mix in the remaining onion to your preference and season to taste. Wet your hands slightly to stop the mixture from sticking to them, 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. Add the butternut pieces and fry for 2-3 minutes. Pour in the coconut milk and stir until the curry paste has been incorporated. Bring to a simmer, pop on a lid, and cook for 12-15 minutes, stirring occasionally. BUBBLE THE RICE: Rinse the rice and place in a pot. Submerge in 500ml of salted water, pop on a lid, 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 until serving. FINAL TOUCHES: Once the curry has thickened and the butternut has softened, mix in some more curry paste if you’d like to increase the spice. Pop in the meatballs and simmer for 3-4 minutes until cooked through, basting and shifting occasionally. In the final minute, stir through the shredded spinach and cook until wilted. Season to taste with lime juice, zest, salt, and pepper. Remove from the heat on completion. Toss ½ of the chopped coriander through the cooked rice. GRAB YOUR PAN: Place the cashews in a nonstick 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 set aside to drain on some paper towel.

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
Brown Basmati Rice
Butternut Chunks
Cape Herb & Spice Thai 7 Spice
Cashew Nuts
Chicken
Chicken Mince
Coconut Milk
Fresh Coriander
Lime
Limes
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

BUBBLE THE RICE
Rinse the rice and place in a pot. Submerge in 300ml of salted water, pop on a lid, 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 until serving.
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. Add the butternut pieces and fry for 2-3 minutes. Pour in the coconut milk and stir until the curry paste has been incorporated. Bring to a simmer, pop on a lid, and cook for 12-15 minutes, stirring occasionally.
GET HANDS-ON
In a bowl, combine the mince with the Thai 7 spice to taste. Mix in the remaining onion to your preference and season to taste. Wet your hands slightly to stop the mixture from sticking to them, and roll into 4-5 meatballs.
GRAB YOUR PAN
Place the cashews in a nonstick 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 set aside to drain on some paper towel.
FINAL TOUCHES
Once the curry has thickened and the butternut has softened, mix in some more curry paste if you’d like to increase the spice. Pop in the meatballs and simmer for 3-4 minutes until cooked through, basting and shifting occasionally. In the final minute, stir through the shredded spinach and cook until wilted. Season to taste with lime juice, zest, salt, and pepper. Remove from the heat on completion. Toss ½ of the chopped coriander through the cooked rice.
BOWL UP!
Serve up some rice and spoon over the Thai curry and meatballs. Scatter over the diced pickled peppers, chopped cashews, and remaining coriander. Garnish with a lime wedge and get to it!

Broccoli Florets - 150g
Onion - 1
Spice & All Things Nice Thai Red Curry Paste - 20ml
Butternut Chunks - 150g
Coconut Milk - 200ml
Chicken Mince - 150g
Cape Herb & Spice Thai 7 Spice - 7,5ml
Cashew Nuts - 10g
Spinach - 75g
Lime - 1
Pickled Bell Peppers - 50g
Fresh Coriander - 3g

Download the Recipe

Serves 2

BUBBLE THE RICE
Rinse the rice and place in a pot. Submerge in 500ml of salted water, pop on a lid, 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 until serving.
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. Add the butternut pieces and fry for 2-3 minutes. Pour in the coconut milk and stir until the curry paste has been incorporated. Bring to a simmer, pop on a lid, and cook for 12-15 minutes, stirring occasionally.
GET HANDS-ON
In a bowl, combine the mince with the Thai 7 spice to taste. Mix in the remaining onion to your preference and season to taste. Wet your hands slightly to stop the mixture from sticking to them, and roll into 4-5 meatballs per portion.
GRAB YOUR PAN
Place the cashews in a nonstick 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 set aside to drain on some paper towel.
FINAL TOUCHES
Once the curry has thickened and the butternut has softened, mix in some more curry paste if you’d like to increase the spice. Pop in the meatballs and simmer for 3-4 minutes until cooked through, basting and shifting occasionally. In the final minute, stir through the shredded spinach and cook until wilted. Season to taste with lime juice, zest, salt, and pepper. Remove from the heat on completion. Toss ½ of the chopped coriander through the cooked rice.
BOWL UP!
Serve up some rice and spoon over the Thai curry and meatballs. Scatter over the diced pickled peppers, chopped cashews, and remaining coriander. Garnish with a lime wedge and get to it!

Brown Basmati Rice - 200ml
Onion - 1
Thai Red Curry Paste - 40ml
Butternut Chunks - 300g
Coconut Milk - 400ml
Chicken Mince - 300g
Cape Herb & Spice Thai 7 Spice - 15ml
Cashew Nuts - 20g
Spinach - 150g
Lime - 1
Pickled Bell Peppers - 100g
Fresh Coriander - 5g

Download the Recipe

Serves 3

BUBBLE THE RICE
Preheat the oven to 200°C. Rinse the rice and place in a pot. Submerge in 700ml of salted water, pop on a lid, 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 until serving.
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. Add the butternut pieces and fry for 3-4 minutes. Pour in the coconut milk and stir until the curry paste has been incorporated. Bring to a simmer, pop on a lid, and cook for 15-20 minutes, stirring occasionally.
GET HANDS-ON
In a bowl, combine the mince with the Thai 7 spice to taste. Mix in the remaining onion to your preference and season to taste. Wet your hands slightly to stop the mixture from sticking to them, and roll into 4-5 meatballs per portion. Place on a lightly 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 and the butternut has softened, mix in some more curry paste if you’d like to increase the spice. Stir through the shredded spinach and pop in the meatballs. Simmer for 4-5 minutes until the meatballs are cooked through, basting and shifting occasionally. Season to taste with lime juice, zest, salt, and pepper. Remove from the heat on completion. Toss ½ of the chopped coriander through the cooked rice.
BOWL UP!
Serve up some rice and spoon over the Thai curry and meatballs. Scatter over the diced pickled peppers, chopped cashews, and remaining coriander. Garnish with a lime wedge and get to it!

Brown Basmati Rice - 300ml
Onions - 2
Thai Red Curry Paste - 60ml
Butternut Chunks - 450g
Coconut Milk - 600ml
Chicken Mince - 450g
Cape Herb & Spice Thai 7 Spice - 22,5ml
Cashew Nuts - 30g
Spinach - 225g
Limes - 2
Pickled Bell Peppers - 150g
Fresh Coriander - 8g

Download the Recipe

Serves 4

BUBBLE THE RICE
Preheat the oven to 200°C. Rinse the rice and place in a pot. Submerge in 800ml of salted water, pop on a lid, 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 until serving.
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. Add the butternut pieces and fry for 3-4 minutes. Pour in the coconut milk and stir until the curry paste has been incorporated. Bring to a simmer, pop on a lid, and cook for 15-20 minutes, stirring occasionally.
GET HANDS-ON
In a bowl, combine the mince with the Thai 7 spice to taste. Mix in the remaining onion to your preference and season to taste. Wet your hands slightly to stop the mixture from sticking to them, and roll into 4-5 meatballs per portion. Place on a lightly 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 and the butternut has softened, mix in some more curry paste if you’d like to increase the spice. Stir through the shredded spinach and pop in the meatballs. Simmer for 4-5 minutes until the meatballs are cooked through, basting and shifting occasionally. Season to taste with lime juice, zest, salt, and pepper. Remove from the heat on completion. Toss ½ of the chopped coriander through the cooked rice.
BOWL UP!
Serve up some rice and spoon over the Thai curry and meatballs. Scatter over the diced pickled peppers, chopped cashews, and remaining coriander. Garnish with a lime wedge and get to it!