Sweet Chilli Meatballs
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Prep Time
15 MINS
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Cook Time
20 MINS
- KCals 204
- Carbs 18G
Ingredients
For the meatballs
- 500 g chicken mince
- ½ red chilli, deseeded and finely diced
- 1 garlic clove, peeled and crushed
- 1 tsp fresh ginger, peeled and finely grated
- 1 tsp garlic granules
- 1 tsp onion granules
- ¼ tsp mild chilli powder
- 20 g panko breadcrumbs
- salt and pepper, to taste
- low-calorie cooking spray
For the sweet chilli sauce
- ½ red chilli, deseeded and finely diced
- 1 garlic clove, peeled and crushed
- 3 tbsp reduced-sugar and salt ketchup
- 2 tbsp dark soy sauce
- 2 tbsp honey
- 2 tbsp white granulated sweetener
- 2 tbsp white wine or rice vinegar
- 2 tbsp water
Instructions
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Preheat the oven to 190°C and spray a baking tray with low-calorie cooking spray.
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To a large bowl add the mince, chilli, garlic, ginger, garlic granules, onion granules, chilli powder, breadcrumbs and a little salt and pepper. Mix together with your hands until fully combined.
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Divide the mixture into 12 and then roll into golf ball sized meatballs. Place onto the baking tray.
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Cook for 20-25 minutes, turning halfway, until cooked through and turning golden brown on the outside.
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While the meatballs cook, spray a large frying pan with low-calorie cooking spray and set on a low heat. Add the chilli and garlic and fry for 4 minutes until softening. Add the ketchup, soy sauce, honey, sweetener, vinegar and water. Stir and bring to a very gentle simmer for 4 minutes until just thickening. Remove from the heat.
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Remove the meatballs from the oven and add to the pan. Stir to coat the meatballs in the sauce and serve with your choice of accompaniment.