These gluten-free, egg-free Asian chicken meatballs are hypoallergenic and easy to prepare. Serve them with rice and you will have a delicious dinner.
Preparation:
To cook:
Level: Easy
Ingredients
- FOR THE CHICKEN BALLS:
- 1 pound Ground chicken
- 1 tbsp ginger garlic paste
- 1 teaspoon salt
- 2 tablespoons Lemon juice
- 3 tablespoons Corn flour
- Frying oil
- FOR THE SAUCE:
- 1 tbsp Oil
- 1 tbsp crushed garlic
- 1 Green chili, chopped
- 1 tbsp Corn flour
- 1 cup Water Or Chicken Broth
- 1-½ cup Pasta sauce
- 2 teaspoons Cracked black pepper
- 1 teaspoon brown sugar
- 3 Green onions, chopped for garnish
Preparation
Marinate the ingredients for the chicken meatballs for 10 minutes. Shape into balls and fry until golden brown, remove and set aside.
Heat oil in a skillet. Fry crushed garlic and chopped green chili for about 1 minute.
Mix corn flour with water or broth. Add to pot with remaining sauce ingredients (except green onions). Cook to thicken to desired consistency.
Add the chicken meatballs and simmer for a few minutes. Finally, add the green onions on top. Serve with rice.
