TLC: Trust, Love, Consistency

Parts of yesterday’s post sound a bit to big headed. I apologise.

As an apology I offer this delicious recipe for Thai chicken meatballs. These are going to be one of my lunchbox fillers for the weeks and I think I might put them in a clear broth with some galangal to make a soup too. This is a recipe that should fit into any BB’ers diet.

Makes 4 serves/32 meatballs

500g/17.6oz minced (ground) chicken
1/2 stalk of lemongrass finely chopped
1/2 bunch of corriander (cilantro), finely chopped including stems
1 large shallot or small red onion finely chopped
1 tablespoon sambal oelek (indonesian chilli paste)
1 large clove of garlic, finely chopped
2 cups finely chopped green cabbage (about 1/8 cabbage)
3 tablespoons (30g) wheat germ
1 teaspoon olive oil
1/2 teaspoon ground coriander seeds
1/2 teaspoon (thai) fish sauce (nouc man)

Pre-heat oven to 190ºC/375ºF

In a large non-stock wok or frying pan sauté the onion/shallot until begining to soften. Add in the garlic and cabbage and continue to cook. When the cabbage starts to stick to the pan add the sambal oelekand continue stiring until the cabbage has reduced in volume by about 1/2. Add a teaspoon of water if needed to keep the cabbage cooking.
Add in the coriander seed and sauté until fragrant. Add in the herbs and wheat germ and toss around until mixture is combine. Remove from heat and allow to cool slightly. Add in the chicken and fish sauce and use your hands to mix thoroughly.
Cover 2 baking/cookie sheets with baking paper and divide the mixture into just-smaller-than-golf-ball size (2cm/1inch) balls and space evenly across the 2 trays. Bake for 8-10 minutes or until golden on the outside.

Remove from oven and place on a wire rack to drain any fat. Try not to eat to many while they cool!

The numbers (8 meatballs):
173 cals
3.3g fat
6.2g carbs, 2.4g fibre
30.4g protein

This entry was posted on Sunday, June 22nd, 2008 at 1:59 am and is filed under Nutrition, recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.