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Chia chicken meatball lettuce cup
Chia chicken meatball lettuce cup
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Asian-inspired chia seed meatballs - protein-packed and egg-free, ready in 35 minutes.
Ingredients:
  • 40g (1/4 cup) chia seeds
  • 500g chicken mince
  • 75g (3/4 cup) rolled oats
  • 2 green shallots, thinly sliced
  • 1 stem lemongrass, pale section only, finely chopped
  • 2.40 gm salt
  • 18.40 gm vegetable oil
  • Baby cos lettuce leaves, to serve
  • 1 Lebanese cucumber, peeled into ribbons
  • 250.00 ml fresh mint leaves
  • Sliced fresh red chilli, to serve (optional)
  • Lime wedges, to serve
  • 41.60 gm crunchy peanut butter
  • 60ml (1/4 cup) fresh lime juice
  • 1/2 tsp finely chopped garlic
  • 60ml (1/4 cup) vegetable oil or other neutral-tasting oil
Instructions:
  • In a large bowl, mix chia seeds with 125ml (1/2 cup) water. Allow it to sit for 20 minutes until the mixture becomes thick and gel-like from absorbing the water.
  • Prepare the tangy peanut dressing by combining peanut butter, lime juice, and garlic in a small food processor. Blend until smooth. Slowly incorporate the oil and 2 tablespoons of water until well combined and the dressing is creamy. Adjust consistency by adding water, 1 teaspoon at a time. Season with salt, then transfer to a serving bowl and set aside.
  • Combine the chicken mince, oats, shallot, lemongrass, and 1 tsp salt with the chia mixture, using your hands to mix thoroughly. Shape into tablespoon-sized balls.
  • In a large non-stick frying pan over medium-high heat, heat oil. Cook meatballs in batches, turning frequently, until golden and cooked through, about 3-4 minutes. Transfer to a plate.
  • Present the meatballs in delicate lettuce leaves alongside cucumber ribbons and fresh mint leaves. Pour over the decadent peanut dressing, sprinkle with optional chili for a kick, and accompany with lime wedges for a burst of tanginess.

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