Spinach & Chicken Meatballs
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.
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