Spinach & Chicken Thai Meatballs


  • 1 lb. boneless chicken
  • 2 handfuls spinach leaves
  • 1 small handful fresh coriander (cilantro) leaves
  • 2 garlic cloves, peeled & thinly sliced
  • 2 tsp fresh ginger, grated
  • 2 red chilies (dried or fresh), chopped (and de-seeded if you prefer less heat)
  • Zest & rind of 1/2 a lime or lemon
  • 1 tbsp fish sauce
  • 1/2 tsp rock/himalayan salt
  • 1 tsp kaffir lime leaves, chopped – optional
  • 2 tbsp oil for frying in pan (I like to use 1 tbsp each of coconut oil & sesame oil)


  1. Place all the ingredients (bar the oil for frying) in a food processor and blend until the mixture comes together in a sticky, well incorporated mix.
  2. Using wet hands, roll into small, walnut sized balls.
  3. Store in the refrigerator for at least 15 mins to set the shape.
  4. Heat a pan over a medium heat. Grease with oil, then cook the meatballs in batches to ensure you don’t overcrowd the pan.
  5. Delicious served as snacks with skewers and a dipping (pairs well with chill sauce or a satay/tahini dressing) or in a salad.

We found this delicious recipe at https://hungrycub.wordpress.com/2014/11/17/spinach-chicken-thai-meatballs-gluten-egg-free/.

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