Vietnamese Chicken Meatballs

Vietnamese Chicken Meatballs

400g ground chicken
3 tbsp fish sauce
1/2 small onion, minced
2 cloves garlic, finely chopped
1 stalk lemongrass, tender white inside part only, minced
3-4 tbsp chopped coriander
1 tbsp chopped mint
1 1/2 tsp cornstarch
1/2 tsp salt
few grinds of fresh black pepper
granulated sugar for rolling the meatballs, about 1/4 cup

Mix the chicken with rest of the ingredients except for the sugar in a large bowl. Mix together thoroughly but gently because if you overwork the meat, your meatballs will be tough.
Using slightly damp hands, roll the mixture into golf ball sized meatballs, put on a plate and let them sit in the fridge for half an hour or so.
Preheat the oven to 200°C. Take the meatballs out of the fridge and line a baking sheet with parchment paper. Roll each meatball lightly in the sugar and place on the parchment.
Bake the meatballs in the centre of the oven for 15 minutes, giving the pan a shake a few times to make sure you get even browning.

You can do anything with these little meatballs. They would be great as lettuce wraps (like the original recipe), in a Thai inspired sub, on rice, you could dip them in sweet chili sauce, they would even be great in soup.