Recipe of the Week

Chili Chicken and Corn Meatballs
Serves 4 - Calories per serving: 223 - Fat content per serving: 3 G
INGREDIENTS:
1 lb. lean ground chicken
4 scallions finely chopped
1 small red chili, seeded and finely chopped
1-inch piece fresh ginger root, finely chopped
3 1/2 ounce can corn, drained
salt and white pepper
boiled jasmin rice, to serve

SAUCE:
2/3 cup fresh chicken stock
3 1/2 ounces cubed pineapple with 4 tbsp reserved juice
1 medium carrot chopped
1 small red bell pepper, seeded and diced
1 small green bell pepper, seeded and diced
1 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp superfine sugar
1 tbsp tomato paste
2 tsp cornstarch mixed to a paste with 4 tsp cold water

1. To make the meatballs, place the chicken in a bowl and add the scallions, chili, ginger, seasoning, and corn. Mix with your hands.

2. Divide the mixture into 16 portions and form each into a ball. Bring a pan of water to a boil. Put the meatballs on a sheet of parchment in a steamer, set over the water, cover and steam for 10-12 minutes.

3. To make the sauce, pour the stock and pineapple cubes and juice into a pan and bring to a boil. Add the carrot and bell peppers, cover and simmer for 5 minutes.

4. Stir in the remaining ingredients and heat through, stirring, until thickened. Season and set aside until required.

5. Drain the meatballs and transfer to a serving plate. Garnish and serve with boiled rice and the sauce.

My modifications:
I used shallots instead of scallions, 'cause its what I had
We didn't have ground chicken so I ran some chicken breats through the food processor
Because the chicken was different, the meatballs were sticky, and wouldn't stand in the steamer, so I pan fried them. They turned out like crab cakes! They were great.