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Recipe by olive magazine

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1. Mix the chicken, shallots, garlic, lemon grass, cornflour, coriander and fish sauce in a bowl with some black pepper.
2. Heat the oven to 200C/fan 180C/gas 6. With lightly oiled hands, shape the mixture into 4cm meatballs. Roll each meatball in sugar and put on a baking tray lined with foil. Bake for 15 minutes, shaking the pan a couple of times to evenly coat with the sugary caramel.
3. To serve, put a meatball on a lettuce leaf and sprinkle with cucumber, coriander and chilli. Serve with a bowl of sweet chilli dipping sauce.

Per serving

34 kcalories, protein 3.8g, carbohydrate 3.8g, fat 0.5 g, saturated fat 0.2g, fibre 0.1g, salt 0.33 g

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Ingredients

• 500g skinless chicken thighs fillets, pulsed to mince in a food processor or use chicken mince
• 3 shallots , finely chopped
• 3 garlic cloves , finely chopped
• 3 stalks lemon grass , finely chopped
• 1½ tsp cornflour
• a small bunch of coriander , finely chopped
• 3 tbsp fish sauce
• golden caster sugar
• half a small cucumber , diced
• Little Gem lettuce leaves, to serve
• sweet chilli sauce , to serve
• 1 red chilli , finely sliced

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Difficulty and servings

Makes about 30 meatballs

Preparation and cooking times

Cook 30 mins

Ready in 30 mins

Ingredients

• 500g skinless chicken thighs fillets, pulsed to mince in a food processor or use chicken mince
• 3 shallots , finely chopped
• 3 garlic cloves , finely chopped
• 3 stalks lemon grass , finely chopped
• 1½ tsp cornflour
• a small bunch of coriander , finely chopped
• 3 tbsp fish sauce
• golden caster sugar
• half a small cucumber , diced
• Little Gem lettuce leaves, to serve
• sweet chilli sauce , to serve
• 1 red chilli , finely sliced

Per serving

34 kcalories, protein 3.8g, carbohydrate 3.8g, fat 0.5 g, saturated fat 0.2g, fibre 0.1g, salt 0.33 g

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