Curry Chicken Meatballs

 Curry Chicken Meatballs

Ingredients:

chicken balls
    500 g ground chicken
    1 small onion, grated
    1/4 cup green curry paste (Aussies, I like Valcom)
    2 tablespoons chopped fresh coriander
    1 egg, beaten
    1/3 cup dried breadcrumbs
    salt and pepper
    vegetable oil (for deep frying)

Methods:

    1. In a large bowl, mix all ingredients except oil together using your (clean) hands.

    2. With damp hands, roll about 2 teaspoons of mix into a bowl; place on a large plate, cover and refrigerate 30 minutes.

    3. Fill a wok or saucepan 1/3 full with oil: heat over medium heat until hot.

    4. Cook chicken balls 4-5 minutes or until golden and cooked through.

    5. Drain on kitchen paper.

    6. Allow the oil to come back to temperature before continuing with another batch.