Ingredients
500 g ground chicken
3 tbsp fish sauce
½ onion, minced
2 cloves garlic, finely chopped
1 stalk lemongrass, tender white inside part, minced
4 tbsp chopped coriander
1 tbsp fresh mint, chopped
1½ tsp cornflour
½ tsp SIDS CRAZY SALT
3 grinds of fresh black pepper
Sugar, for rolling the meatballs, about ¼ cup
Directions
Mix the chicken with SIDS CRAZY SALT and the rest of the ingredients, except for the sugar, in a large bowl. Mix together thoroughly but gently because if you overwork the meat, your meatballs will be tough.
Using slightly damp hands, roll the mixture into golf ball sized meatballs, put on a plate and let them sit in the fridge for ½ hour or so - I found the mixture a bit wet but it set up perfectly after a rest in the fridge.
Preheat the oven to 200°C.
Take the meatballs out of the fridge and line a baking tray with baking paper. Roll each meatball lightly in the sugar and place on the baking paper.
Bake the meatballs in the centre of the oven for 15 minutes, giving the pan a shake a few times to make sure you get even browning.
