500g boneless chicken
2 handfuls spinach leaves
1 small handful fresh coriander leaves
2 garlic cloves, peeled & thinly sliced
2 tsp fresh ginger, grated
2 red chilies (dried or fresh), chopped (optional)
zest & rind of 1/2 a lime or lemon
1 tbsp fish sauce
1/2 tsp rock/himalayan salt
1 tsp kaffir lime leaves, chopped (optional)
2 tbsp coconut oil
1. Place all the ingredients (bar the oil for frying) in a food processor and blend until the mixture comes together in a sticky, well incorporated mix.
2. Using wet hands, roll into small, walnut sized balls.
3. Store in the refrigerator for at least 15 mins to set the shape.
4. Heat a pan over a medium heat. Grease with oil, then cook the meatballs in batches to ensure you don’t overcrowd the pan.
Delicious served in a broth or stock with asian greens, as protein rich snack dipped in my green goddess dressing,or topped in a quinoa salad.
Image from https://hungrycub.files.wordpress.com