Sudden craving for fried meatballs is the reason I tried this recipe. Most of the meatballs which I made before used pork but this recipe for meatballs uses chicken breast meat. This is something I haven’t tried especially when these are served with sambal belacan. I was wondering how this two can blend. Initially, I wanted to substitute the chicken meat with minced pork but gave up the idea as I wanted to try something different.
These chicken meatballs are light, soft and a much healthier version of meatballs. The sambal belacan is good with these meatballs because of the lime juice in the sambal belacan.
Recipe adapted from Yum Yum Magazine No. 78
Ingredients For Sambal Belacan
120 gm [about 8-10 pieces] red chillies – washed and cut small pieces
6 small red chillies – washed and cut small pieces
80 gm toasted belacan
½ tbsp sugar
6 calamansi lime – squeezed out the juice
- Blend all the ingredients until fine. Mix in lime juice. Set aside. The sambal belacan can be prepared earlier for later use.
Ingredients For Chicken Meatballs
300 gm chicken breast meat – minced
1 big onion – chopped
1 stalk coriander leaves – chopped
1 red chilli – seeded and finely chopped
½ tsp of salt and pepper
1 tsp sugar
½ tbsp fish sauce
3 tbsp cornstarch
- Mix all the ingredients well or until sticky. Form into balls and deep fry in hot oil until golden brown or cooked through. Dish up and drain.
- Served with sambal belacan and salad leaves or sliced cucumber.