Sticky Asian Chicken Meatballs
Servings 4 people
Ingredients
For the meatballs
- 4 Manor Farm chicken fillets
- 2 handful Panko breadcrumbs
- 1 Egg, lightly beaten
- 3 Cloves garlic, finely chopped
- 2 tbsp Soy sauce
- 1 tsp Grated ginger
- Salt and pepper
For the sauce
- 5 tbsp Hoisin sauce
- 2 tbsp Rice wine vinegar
- 1 tbsp Honey
To garnish
- Sesame seeds
- 2 Spring onions, sliced
- Rice noodles
Instructions
- In a good big bowl, mix all the ingredients for the meatballs together. Season well with sea salt and pepper. Preheat the oven to 190oC. Line a tray with parchment paper. Roll the meatballs by hand to a size just smaller than a golf ball.
- Place onto the tray and bake in the oven for 15mins until cooked through.
- With the rice noodles, place them in a bowl, cover them in boiling water and wrap the bowl in cling film. Leave for 5 mins, then drain off the water and serve.
- In a frying pan, place the sauce ingredients in and bring to the boil on a high heat. Toss through the meatballs until sticky and glazed. Add in the sesame seeds and spring onions and now serve on top of the rice noodles.
