Thai chicken meatballs with grilled vegetables, pasta and s
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Chicken mince |
| 1 | Red chilli pepper | |
| ½ | teaspoon | Ginger; chopped |
| 2 | Cloves garlic; finely chopped | |
| ½ | bunch | Coriander; chopped |
| Seasoning | ||
| 1½ | pounds | Chicken mince |
| 4 | teaspoons | Thai seven spice |
| ½ | bunch | Coriander; chopped |
| 1 | Aubergine | |
| 2 | mediums | Courgettes |
| 2 | Yellow peppers | |
| 1 | Beef tomato | |
| Olive oil | ||
| 12 | Tagliatelle nests | |
| Mixed lettuce of your choice | ||
| 4 | tablespoons | Sesame oil |
| 1 | tablespoon | Soy sauce |
| 4 | Tomatoes; chopped and skinned | |
| Coriander; chopped | ||
Directions
MEATBALLS1
MEATBALLS 2 - QUICK METHOD
GRILLED VEGETABLES
SESAME SALSA
Mix all the meatball ingredients together and form into little balls. Brush with oil and cook in the oven or under the grill. Heat to a core temperature of 80C.
Chop the vegetables into neat shapes, coat with olive oil and grill. Boil the tagliatelle and drain. Toss in the olive oil.
To serve, arrange the grilled vegetables around the plate. Put the tagliatelle in the centre, topped with mixed lettuce. Put the meatballs on top of the lettuce.
Drizzle all over with the sesame salsa and sprinkle with more coriander.
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