Sticky Fragrant Chicken Meatballs

INGREDIENTS

• 3 Simply Better Irish Corn Fed Chicken Breast Fillets, cut into chunks.
• 1 Tbsp Simply Better Irish Cold Pressed Rapeseed Oil
• 2 Garlic Cloves, crushed
• 4 Spring Onions, thinly sliced
• 30g Simply Better Rustic Sourdough Breadcrumbs
• 1 Simply Better Irish Free-Range Corn Fed Egg
• 1 Tsp Fresh Ginger, finely chopped
• 1 Tsp Simply Better Thai Original Wok Sauce

For The Sauce

• 2 Pack Simply Better Aromatic Teriyaki Stir-Fry Sauce
• 1 Garlic Clove, crushed
• 2 Spring Onions
• 1 Tbsp Sesame Oil
• 1 Tsp Toasted Sesame Seeds

Serve With

• Simply Better Organic Jasmine Rice, cooked
• Simply Better Irish Tenderstem Broccoli

METHOD

1. Combine the chicken, garlic, breadcrumbs, eggs, ginger, wok sauce and spring onions into a food blender and pulse until you have a well combined mince chicken texture. Do not over blend, as you want to retain some of the texture.
2. Shape the chicken into 12 equal size balls. (Wet your hands slightly with water or oil if you find the mixture a little sticky). Preheat a frying pan over a medium heat, add the oil and cook the meatballs until golden brown and almost cooked through.
3. While the meatballs are still cooking make the sauce. Add the Teriyaki sauce, sesame oil and garlic to the meatballs and cook for 2-3 minutes, add the spring onions and cook for a further 2-3 minutes.
4. Serve the meatballs in bowls with rice and tenderstem broccoli, spoon over extra sauce and sprinkle over some toasted sesame seeds.