Recipe: Vicki Ravlich-Horan | Photography: Brydie Thompson

These delicate chicken meatballs are served in a nourishing broth. You can make your own chicken stock or cheat as I did and use Restore’s beautiful Cheeky Chicken bone broth made from slowly simmering humanely raised chickens in filtered water with a little organic apple cider vinegar salt and pepper.

Keep the broth plain; the perfect cure for winter ailments, or add some punch with aromatics like fresh ginger, lemongrass, chopped chilli, and herbs like coriander, Vietnamese mint…

I also added some bok choy into the simmering stock for added nutrition, but you can also hide the veg by adding a cup of grated carrot or zucchini, or even finely chopped broccoli into the meatball mix.

500g chicken mince
2 spring onions, chopped
1 garlic clove, minced
1 tbsp fresh ginger, grated
pinch salt
½ tsp white pepper
3 tbsp soy sauce
1 tbsp sesame oil
4 tbsp potato starch
1 litre good quality chicken stock/bone broth

Mix all the ingredients, except the stock, really well together. Roll into small balls.
Heat a deep fry-pan, adding a dash of oil then the meatballs. Lightly brown on each side before adding the stock. If you are adding aromatics add them at this stage.

Simmer on low for 10 minutes or until the meatballs are cooked through. If adding bok choy add this halfway through.


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