Chicken meatballs with chutney sauce

Recipe from: 4/1/2006 12:00:00 AM

Ingredients 13
Servings 40
Time 30

Ingredients

  • 250
    ml
    sauce: peach chutney
  • 40
    ml
    mild sweet chilli sauce
  • 20
    ml
    grated fresh ginger
  • 60
    ml
    chopped fresh coriander
  • 750
    g
    meatballs: chicken mince
  • 1
    garlic clove, crushed
  • 4
    spring onions, chopped
  • 160
    ml
    (100 g) sesame seeds
  • 5
    ml
    salt
  • 2
    ml
    cayenne pepper
  • 10
    ml
    sesame oil
  • 1
    egg white
  • 150
    ml
    oil for deep-frying
 

Method

20
 
Sauce: Heat the chutney, chilli sauce and ginger in a small saucepan.
Remove from the heat and stir in the coriander.

Meatballs: Process the chicken, garlic, spring onions, sesame seeds, salt, cayenne pepper, sesame oil and egg white in a food processor until smooth.
Roll heaped tablespoons of the mixture into balls and refrigerate for an hour.
Deep-fry the balls in hot oil until brown and done.
Serve with the chutney sauce.

 

Read more on: poultry  |  deep-fry
 

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