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Thai Mushroom and Chicken Meatballs

Thai Mushroom and Chicken Meatballs
Recipe by: Australian Mushrooms
Average: 4.8 (4 votes)
178 Collected
Cook:  30 minutes
Serves:  4
Quick and easy to make these Thai mushroom and chicken meatballs can be ready in under thirty minutes and pack a flavour punch at dinner parties.

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Thai Mushroom and Chicken Meatballs
  1. Finely chop mushrooms by hand or alternatively, pulse in a food processor to finely chop
  2. Heat 1 tbs oil in a large non-stick frying pan over high heat. Add mushrooms and cook, stirring often, for 8 minutes or until all moisture has evaporated. Set aside to cool for 10 minutes. Drain any excess moisture and transfer mushrooms to a bowl. Wipe pan clean
  3. Clean and cut two roots from coriander. Place roots into a food processor, add green onions and 1 cup coriander leaves. Pulse until finely chopped. Add coriander mixture, mince, curry paste, egg and breadcrumbs to mushrooms Mix until well combined. Shape 1 tbs of mixture into balls with damp hands. Place onto a tray, cover and refrigerate for 1 hour if time permits (this helps hold meatballs together when cooking)
  4. Heat remaining oil in a large non-stick frying pan over medium heat. Cook meatballs, in batches, shaking pan often, for 8-10 minutes or until just cooked through. Serve with lettuce leaves, sweet chilli sauce and lime wedges

Reviews for Thai Mushroom and Chicken Meatballs

Average: 4.8 (4 votes)