Asian-style meatballs
1
Points®
Total time: 1 hr • Prep: 20 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
This Asian twist on a classic meatball supper has become a favourite of ours. You can make it ahead of time, chill, then reheat when you’re in a hurry.
Ingredients
Green pepper
1 medium, quartered
Egg white, raw
1 individual
Ground Ginger
1 teaspoon(s), level
Garlic
2 clove(s)
Soy Sauce
4 tablespoon(s)
Chicken breast, skinless, raw
500 g
Calorie controlled cooking spray
4 spray(s)
Agave Syrup
1 teaspoon(s), level
Vinegar, All Types
2 tablespoon(s), cider vinegar
Spring Onions
8 medium
Water Chestnuts
225 g, 225g tin, drianed
Instructions
1
Bring a pan of water to the boil, add the pepper and cook for 8 minutes, then drain and roughly chop. Meanwhile, combine the egg white, ginger, garlic and 1 tbsp of the soy sauce in a medium bowl. Add the chicken and cooked pepper, then toss to coat.
2
Divide the mixture into 24 balls. Mist a large wok or frying pan with cooking spray and fry the balls for 8-10 minutes; you may need to do this in batches.Once cooked through and golden, remove from the pan and set aside.
3
Combine the remaining soy sauce with the sweetener, vinegar and 125ml water. Add to the pan and let boil for 3-4 minutes. Add the spring onions and water chestnuts, return the meatballs to the pan and toss to glaze before serving.
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