500g minced chicken2c grated zucchini, from 2 or 3 zucchini
3 Tbsp oil
Seasonings
2-3 green onions finely sliced
3-4 tbsp mint
1 clove garlic
1 tsp salt
1 tsp sugar
½ tsp pepper
1 tsp gelatine (this helps keep the meatballs juicy)
Juice from 2 limes3-4 tbsp mint
1 clove garlic
1 tsp salt
1 tsp sugar
½ tsp pepper
1 tsp gelatine (this helps keep the meatballs juicy)
Mix seasonings thoroughly together in a large bowl.
Toss through grated zucchini.
Add chicken mince and mix thoroughly.
Heat olive oil in a non stick pan over medium heat.
Use a small scoop or a heaped tablespoon to scoop meatballs into the pan. Cook for about 7 or 8 minutes on the first side. Flip and cook an additional 4-5 minutes, or until golden brown and the centers are cooked through. You may need to do this in 2 batches.
Remove meatballs from the pan.
Raise heat and reduce the liquid in the pan until it is browned.
Pour off the extra oil.
Add meatballs back to pan and toss to coat.
Serve immediately or serve chilled.
