Creamy coconut and sriracha meatballs
Succulent chicken meatballs seasoned with ginger, fresh cilantro, and sriracha are simmered in a creamy, fragrant coconut sauce. A splash of fresh lime juice adds the perfect zesty balance to the gentle heat. Serve over a bowl of steamed jasmine rice for a comforting meal.
Ingredients
- Garlic6 კბილი
- Sriracha30 ml
- Fish sauce30 ml
- Egg1 ცალი
- Sunflower oil15 ml
- Coconut milk400 ml
Instructions
5 steps- 1
To make the meatballs, put all the ingredients, apart from the neutral oil, into a food processor and blitz for a few minutes until you have a smooth mixture. If you don’t have a food processor, you can use chicken mince and mix all the ingredients together in a bowl.
- 2
Wet your hands and roll the chicken mixture into 16 evenly-sized meatballs.
- 3
Heat the oil in a large non-stick frying pan over a medium-high heat. Add the meatballs and cook for 3-4 minutes on two sides until golden.
- 4
Add the coconut milk, fish sauce, siracha and lime juice to the pan. Bring to the boil and cook for 4 minutes.
- 5
Turn the meatballs in the sauce and then cook for a further 4-5 minutes or until the chicken is cooked through and the sauce has thickened (it should coat the back of a spoon). Scatter over the coriander and serve immediately with rice or any side you like.
Nutrition
1 serving ≈ 275 g
Nutrition values are estimates. - means data is unavailable.
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