Thai Chicken Meatballs

Makes approximately 15 meatballs.

Thai Chicken Meatballs
Thai Chicken Meatballs


  • 2 large handfuls of baby spinach
  • 500g diced chicken breast
  • 1 thumb-sized nob of ginger, roughly chopped
  • 2 garlic cloves, roughly chopped
  • 1 large red chilli
  • Zest and juice from half a lemon
  • 1 tbs gluten free fish sauce
  • 2 tbs oil of choice for frying
  • Coriander (optional)



  1. Place all ingredients in a food processor and process until well combined.
  2. Roll mixture in the meatballs and put in the fridge for 20 minutes to set.
  3. Heat oil over medium-high heat and cook meatballs until crispy on the outside and soft in the middle. Be careful not to over cook, as this will dry them out.
  4. Serve with a dipping sauce such as sweet chilli, or mayo.