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Chicken Ginger and Coriander Meatballs

This recipe from Helen Jackson was featured in the Spring Tui Times, and is a great way to use some of the herbs grown in your garden!


  • 500g chicken mince
  • 1 cup fresh breadcrumbs
  • 1 size 6 egg, lightly whisked
  • 2 spring onions, finely sliced
  • 2 tablespoons chopped coriander
  • 1 tablespoon grated fresh ginger
  • finely grated rind of 1 lime
  • 1 tablespoon fish sauce
  • 1 tablespoon sweet chilli sauce
  • oil for cooking
  1. Combine all ingredients together in a bowl.
  2. With damp hands form walnut sized balls.
  3. Place in a single layer in a container and refrigerate for at least 30 minutes.
  4. Heat oil to a depth of 1 cm in a large frying pan.
  5. Cook meatballs until golden all over and cooked through.
  6. Serve with sweet chilli sauce for dipping.

Tip from Helen: Often I will colour meatballs in the frying pan and then transfer them to a baking dish and continue to cook in the oven for 10 minutes at 180 C. This way you know that they are thoroughly cooked and you can reduce the heat and leave them until required. 

Recipe courtesy of Helen Jackson /

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Chicken Ginger and Coriander Meatballs Comments

  • Yum - exceptional. Easy to make and love the use of all the fresh herbs. Perfect combination!! Well done Helen!!

    Deb Beardsley

  • I would like to submit this jam recipie for your competition. RHUBARB AND CRANBERRY JAM 1.1 kg rhubarb 1.1kg sugar 200 gr dried cranberries Chop the rhubarb into 4 cm lengths and put in layers in abowl with the sugar. Cover and leave overnite. Put the rhubarb and sugar ina preserving pan bring to the boil till sugar has dissolved add cranberries and boil rapidly for 15 mins. Pour into sterilised jars and lids.


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