HONEY SRIRACHA CHICKEN MEATBALLS
Served with bucatini noodles and greens.
- 1 kg ground chicken or chicken mince
- 1½ cups fresh breadcrumbs
- 2 eggs beaten
- 4 garlic cloves, minced
- 4 spring onions or green onions, finely chopped
- 1 teaspoon ginger, minced
- 1 teaspoon chili flakes
- 2 teaspoons salt
- 1 teaspoon black pepper
- 3 garlic cloves, crushed
- 1 teaspoon ginger, crushed
- ½ cup soy sauce
- ¼ cup honey
- ¼ cup sriracha (we used half teaspoon Tabasco sauce)
- 1 – 2 tablespoons rice vinegar to taste
- ½ cup water
- sesame seeds to serve
In a large bowl, combine the chicken, breadcrumbs, beaten eggs, minced garlic and ginger, spring onions, salt pepper and chili flakes.
Mix well until all the ingredients are combined well.
With wet hands, form the mixture into meatballs just smaller than a golf ball. Set aside.
Heat a large frying pan over medium-high heat.
Add a few tablespoons of vegetable oil then add the meatballs.
Cook until browned on both sides then remove from the pan and set aside.
In the same pan, cook the ginger and garlic for 30 seconds until fragrant.
Pour in the soy sauce, water, sriracha, rice vinegar and honey.
Bring to a simmer then add the meatballs and cook for 8 – 10 minutes until the meatballs are cooked through and the sauce has thickened slightly.
Serve the meatballs over rice or noodles, sprinkled with sesame seeds.
Recipe and photo: Amanda Conradie