This is such a great recipe. I love the flavours of chilli, garlic and coriander coming through. Whether you have it in your soup, bake them or pan fry, they are juicy! When baked or fried, I enjoy it with salad or some greens (think okra, bok choy, broccoli etc).
So what did I use?
Meatballs: Serves 3
500g chicken mince
7g of dried shiitake mushrooms- soaked in warm water until rehydrated (at least 15mins)- then squeeze out excess water and finely chop or use fresh!
4 chillies (or to taste)- finely chopped
5 garlic cloves- finely chopped
1/4 cup coriander- finely chopped
4 chives- finely chopped (optional)
1 tbsp soy sauce (coconut aminos if gluten free)
1/2 tsp fish sauce
1/2 tsp sea salt
1/4 tsp toasted sesame oil
1/4 tsp ground white pepper
EVOO to roll into meatballs
Soup:
6 cups broth (home made or store bought without any nasties)
1 inch fresh ginger- peeled and sliced thinly
1 tsp fish sauce
Salt to taste
Baby bok choy/choy sum (~ 1 pound)
1/2 tsp toasted sesame oil
What to do?
Meatballs: Mix well all the ingredients except for EVOO. Refrigerate (up to 12 hours) until ready to cook. Then rub EVOO in your palms- scoop out up to 20 portions and then roll them into balls.
1. Soup: Bring the broth to a boil then add ginger, fish sauce and salt.
Add the greens and cook for 2-3 minutes as preferred. Remove with tongs or slotted spoon.
Remove the ginger (unless you would prefer to eat it).
Add meatballs and simmer for up to 5 minutes or until cooked through.
Turn off and add in the sesame oil.
Serve greens in a bowl. Top it with the meatballs and broth.
2. Bake: Preheat oven to 200C and bake the meatballs for 15-20 minutes, turning halfway.
3. Patties: Flatten and pan fry in EVOO for about 3 minutes each side.
Enjoy!!