Sweet Chilli Meatballs
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 500 g chicken mince
- • 1/2 red chilli, (deseeded and finely diced)
- • 1 garlic clove, (peeled and crushed)
- • 1 tsp fresh ginger, (peeled and finely grated)
- • 1 tsp garlic granules
- • 1 tsp onion granules
- • 1/4 tsp mild chilli powder
- • 20 g panko breadcrumbs
- • salt and pepper, (to taste)
- • low-calorie cooking spray
- • 1/2 red chilli, (deseeded and finely diced)
- • 1 garlic clove, (peeled and crushed)
- • 3 tbsp reduced-sugar and salt ketchup
- • 2 tbsp dark soy sauce
- • 2 tbsp honey
- • 2 tbsp white granulated sweetener
- • 2 tbsp white wine or rice vinegar
- • 2 tbsp water
Preparation Steps
Preheat the oven to 190°C and spray a baking tray with low-calorie cooking spray.
To a large bowl add the mince, chilli, garlic, ginger, garlic granules, onion granules, chilli powder, breadcrumbs and a little salt and pepper. Mix together with your hands until fully combined.
Divide the mixture into 12 and then roll into golf ball sized meatballs. Place onto the baking tray.
Cook for 20-25 minutes, turning halfway, until cooked through and turning golden brown on the outside.
While the meatballs cook, spray a large frying pan with low-calorie cooking spray and set on a low heat. Add the chilli and garlic and fry for 4 minutes until softening. Add the ketchup, soy sauce, honey, sweetener, vinegar and water. Stir and bring to a very gentle simmer for 4 minutes until just thickening. Remove from the heat.
Remove the meatballs from the oven and add to the pan. Stir to coat the meatballs in the sauce and serve with your choice of accompaniment.