Vietnamese Chicken Meatballs

Meatball Ingredients:

3 garlic cloves, crushed

2cm peeled ginger, grated

3 lemongrass stalks, finely chopped

Zest of a lime

650g minced chicken

2 tbsp chopped fresh coriander

1/4tsp chilli flakes

2 tsp fish sauce

Coconut oil for frying

Ingredients for sauce:

60ml fish sauce

60ml rice wine vinegar

60ml tamari

Juice of a lime

1 tbsp honey

Anyone who knows me, knows my passion for South East Asia and the fiery, nutritious and clean style of eating. I use these ingredients nearly everyday. This dish is full of flavour and high in antioxidants.

Heat the oven to 220 degrees.

Mix all of the meatball ingredients in a bowl and mix well. Shape into 24 meatballs approximately.

Fry the meatballs in coconut oil in 2 batches until just browned. Place on a baking tray and bake for 15 mins.

Meanwhile, mix the sauce ingredients together.

Serve with shredded cabbage, carrot, fennel and radish or whatever veg you have in the fridge. Add rice noodles for a more substantial meal. (serves 4)