Chicken Veggie Meatballs |
Yield:4
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INGREDIENTS: |
| 1 lb |
lean ground chicken |
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| 4 |
scallions, trimmed and finely chopped, plus extra to garnish |
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| 1 |
small red chili, seeded and finely chopped |
|
| 1 in piece |
fresh ginger root, finely chopped |
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| 3 1/2 oz |
cubed pineapple in natural juice, drained, with 4 tbsp reserved juice |
|
| 1 |
medium carrot, cut into thin strips |
|
| 1 |
small red bell pepper, seeded and diced, plus extra to garnish |
|
| 1 |
small green bell pepper, seeded and diced |
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| DIRECTIONS: |
- To make the meatballs, place the chicken in a bowl and add the scallions, chili, ginger, seasoning, and corn. Mix with your hands.
- Divide the mixture into 16 portions and form each into a ball. Bring a pan of water to a boil. Put the meatballs on a sheet of parchment in a steamer, set over the water, cover, and steam for 10-12 minutes.
- To make the sauce, pour the stock and pineapple cubes and juice into a pan and bring to a boil. Add the carrot and bell peppers, cover, and simmer for 5 minutes.
- Stir in the remaining ingredients and heat through, stirring, until thickened. Season and set aside until required.
- Drain the meatballs and transfer to a serving plate. Garnish and serve with boiled rice and the sauce.
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