Chili Chicken and Sweetcorn Meatballs
- Ready In:
- 50mins
- Ingredients:
- 15
- Yields:
-
16 meatballs
- Serves:
- 4-5
ingredients
- 1 lb lean ground chicken
- 4 spring onions, trimmed (Scallions)
- 1 red chili pepper, deseeded and finely chopped
- 1 young ginger root, finely chopped
- 3 1⁄2 ounces sweetcorn, no added salt or 3 1/2 ounces sugar, drained
- 2⁄3 cup chicken stock
- 3 1⁄2 ounces pineapple chunks in juice
- 1 medium carrot
- 1 red chili pepper, diced
- 1 small green bell pepper, diced
- 1 tablespoon light soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon caster sugar
- 1 tablespoon tomato paste
- 2 teaspoons cornstarch
directions
- Place ground chicken in bowl and add spring onions, chili, ginger, salt and pepper (to taste only), and sweetcorn. Mix with hands.
- Divide mixture into 16 portions and form each into balls. Bring a pan of water to boil, and arrange the meatballs in a steamer or sieve. Place over water, cover, and steam for 10-15 minutes.
- To make sauce, pork the stock and pineapple juice into another pan and bring to boil. Add the carrot and bell peppers, cover, and simmer for 5 minutes. Stir in remaining ingredients and heat through, stirring until thickened.
- Drain meatballs and transfer to serving plate. Garnish with chives and serve with sauce and rice.
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