Chicken Meatballs With Thai Slaw - cooking recipe

Ingredients

1 lb ground chicken
1/4 cup breadcrumbs
1/4 cup sweet chili sauce
1 tbsp fish sauce
1 None large egg, lightly beaten
2 None spring onions, finely chopped
1 None (3/4-inch) piece fresh ginger, peeled, grated
3 1/2 oz crispy egg noodles, crushed
12 None wooden skewers, soaked in cold water
None None For the Slaw
1/4 head red cabbage, finely shredded
1 None carrot, julienned
3 1/2 oz bean sprouts
20 g fresh mint leaves, roughly chopped
2 tbsp sweet chili sauce
1 tbsp lime juice
1/2 tsp sesame oil

Preparation

Preheat oven to 350\u00b0F. Line a baking sheet with parchment.
In a large mixing bowl, combine chicken, breadcrumbs, sauces, egg, onions, and ginger; mix well. Roll mixture into walnut-sized balls. Place noodles on a plate. Roll meatballs in noodles; arrange on baking sheet. Chill for 15 mins.
Thread 2 meatballs on to each skewer. Return to baking sheet; spray with oil. Bake for 20-25 mins, until cooked through and golden.
To make Thai slaw: In a large salad bowl, toss cabbage, carrot, bean sprouts, and mint together. In a small bowl, whisk all remaining ingredients together; drizzle half over salad when ready to serve.
Serve chicken skewers with slaw and remaining dressing.