Chicken Satay Meatballs

1 Adult Serving = 2 Kids Servings

Peel and finely grate all the ginger. Pick the coriander leaves and finely chop the stalks.

Tip the chicken mince into a mixing bowl with the grated ginger, the chopped coriander stalks, and a third of the grains. Season with salt and black pepper. Mix everything together well with your hands, then shape into small, walnut-sized meatballs using wet hands.

Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Fry the meatballs for 10–12 mins, turning regularly, until golden and cooked through. You might need to do this in batches. Once cooked, set them aside.

While the meatballs cook, peel the mango. Cut off a few chunks for the kids, then slice the rest into thin matchsticks. Do the same with the red pepper. Halve the cucumber lengthways, scoop out the seeds, and cut a few chunky pieces for the kids. Matchstick the rest.

Toss all the matchsticked fruit and veg into a mixing bowl. Zest over the lime, squeeze in half the juice and add the soy sauce. Set aside a few whole coriander leaves for serving, then chop the rest and toss into the bowl.

Make the dressing. Stir the peanut butter, sweet chilli sauce, remaining ginger and soy sauce together in a small bowl. Add water, one tablespoon at a time, until it loosens to a drizzly consistency.

Heat the remaining grain pouch following the pack instructions.

Serve up! 

Kids Plate: Dish up the meatballs with the chunky fruit and veg on the side, plus a little bowl of dipping sauce.

Parents Plate: Pile the grains onto plates and top with the salad and meatballs. Drizzle over the satay dressing, scatter with coriander leaves and serve with the remaining lime, cut into wedges.