Chicken meatballs

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

“Double the plum sauce recipe to have extra sauce for dipping and toss the noodles into the pan with the meatballs if you like. This is also delicious in a lunchbox the next day.” – Hannah Lewry

Ingredients

For the meatballs:
200 g Woolworths chicken mince
200 g Woolworths duck sausages, removed from casings
10 g coriander, chopped
1 x 3 cm piece ginger, grated
1 green chilli, chopped
salt, to taste
200 g Woolworths pad Thai noodles
2 T soya sauce
2 T honey
100 g roasted cashews, chopped, for serving
80 g mangetout, sliced, for serving
10 g coriander, for serving
2 plums, thinly sliced, for serving
For the spring onion pesto, blend:
75 g spring onions
1 lemon, juiced
10 g coriander
1 clove garlic, chopped
salt, to taste
¼ cup olive oil
cold water, to loosen
For the sauce, mix:
4 T home-made plum sauce
1 T soya sauce
1 T mirin
1 T honey
1 cloves garlic

Cooking Instructions

1. Preheat the oven to 180°C. Place all the meatball ingredients into a large bowl and mix. Shape into balls, then place on a greased baking tray and bake for 10 minutes, or until golden and cooked through.

2. Cook the noodles according to package instructions. Heat a frying pan and add the soya sauce and honey and cook until slightly reduced. Toss through the meatballs until glossy and warmed through.

3. To serve, place the noodles on a large platter and top with the meatballs, pesto and sauce. Scatter over the cashews, mangetout, coriander and plums.

Cook's note: Feel free to change up the meatballs; try a mix of beef and pork or even lamb.

Find the recipe for home-made plumb sauce here.

Find more chicken recipes here.

Photography: Robbert Koene
Recipe and Production: Hannah Lewry
Food assistant: Claire-Ellen Van Rooyen