Sticky Thai Chicken Meatballs

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Ingredient:

For the meatballs:

• 500g chicken sausages (I used 1 and 1/2 packets of chicken chipolatas - but you can use chicken or turkey mince)
• 100g fresh breadcrumbs
• A handful of fresh coriander very finely chopped
• 5 spring onions very finely chopped
• A thumb of ginger,very finely chopped
• Squeeze of lime (optional)

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For the sauce:

120ml sweet chilli sauce

2 tbsp soy sauce

1 tbsp water

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Method:

1. Slice open the the sausages and pull out the meat. Discard the skins.

1. Add all of the meatball ingredients. Season with salt and pepper.

1. Use your hands to combine the ingredients together.

1. Wash your hands. Drizzle a little oil on yours hands and rubs your hands together so that your palms are coated.

1. The meatball mix is very sticky and this will make it easier to turn them into balls.

1. Make 20 - 24 evenly sized chicken balls (about the size of a walnut) pressing them together by rolling them in the palms of your hand.

1. Boil the kettle for the rice.

1. In a large non-stick pan, heat a drizzle of oil, so it just covers the bottom of the pan.

1. Cook the rice to packet instructions.

1. When the oil is hot, place all of the chicken balls in the pan.
2. Fry on a medium heat for 10 minutes or until cooked through. As they're cooking, carefully turn them over every few minutes with a spoon. When they've firmed up a little, you'll be able to roll them around the pan until browned all over.

1. Check they're cooked through by opening the largest chicken ball and making sure it's no longer pink inside.

1. Mix the sauce ingredients together and add to the pan. Turn the heat to medium/low and simmer for 3 minutes, occasionally rolling the balls around the pan until they're coated and the sauce is thick and sticky.

1. Serve the meatballs on a bed of rice and drizzle over some of the sauce