Chicken, Mushroom and Sesame Meatballs with Ginger Dipping SauceFeatured


For 7

Chicken, Mushroom and Sesame Meatballs

  • 5 ml oil
  • 250 g button mushrooms, minced
  • 20 ml fresh ginger, finely grated
  • 3 spring onions, sliced
  • 250 g chicken fillets, minced
  • 60 ml white sesame seeds
  • 1 handful flour, to coat
  • 1 cap oil, for frying

Chicken, Mushroom and Sesame Meatballs with Ginger Dipping Sauce Method

  1. Chicken, Mushroom and Sesame Meatballs Heat the oil in a pan and fry the mushrooms and ginger for 4 – 5 minutes. Transfer the mixture to a bowl and allow to cool completely before mixing in the spring onions, chicken mince and sesame seeds. Using floured hands, shape spoonfuls of the mixture into cocktail-size meatballs. Heat the oil in a pan and gently fry the meatballs for 5 – 7 minutes, or until golden and cooked.
  2. Dipping sauce Combine all of the ingredients in a small bowl and serve with the meatballs
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