WHAT YOU'LL NEED
- 500 g lean chicken mince or pork mince or beef mince
- 1 egg, lightly beaten
- 1/3 cup dried breadcrumbs
- 1 sachet Continental Recipe Base Chow Mein Mince
- 1 tablespoon oil
- 400 mL canned light coconut milk
- 1/4 cup peanut butter
- 2 tablespoons brown sugar
- 2 teaspoons soy sauce
- fresh coriander. to garnish
- steamed rice, to serve
NUTRITIONAL INFORMATION
Amount per serving
Energy (kcal)
645kcal
Energy (kJ)
2699kJ
Protein (g)
34.3g
Carbohydrate incl. fibre (g)
54.4g
Carbohydrate excl. fibre (g)
52.2g
Sugar (g)
11.3g
Fibre (g)
2.2g
Fat (g)
32.4g
Saturated fat (g)
12.0g
Unsaturated fat (g)
18.0g
Monounsaturated fat (g)
10.0g
Polyunsaturated fat (g)
7.8g
Trans fat (g)
0.1g
Cholesterol (mg)
161mg
Sodium (mg)
998mg
Salt (g)
2.50g
Vitamin A (IU)
80IU
Vitamin C (mg)
0.0mg
Calcium (mg)
74mg
Iron (mg)
2.81mg
Total
2580kcal
10794kJ
137.0g
217.8g
208.9g
45.2g
8.8g
129.7g
47.9g
71.9g
39.9g
31.2g
0.3g
646mg
3990mg
9.99g
319IU
0.0mg
295mg
11.23mg
Let's Get Cooking
- 1 Combine mince, egg, breadcrumbs, and 2 teaspoons Recipe Base in a large bowl and mix well. Form heaped tablespoons of mince mixture into 16 meatballs.
- 2 Heat oil in a large frying pan over medium-high heat. Cook meatballs for 8 minutes, turning occasionally, or until browned on all sides.
- 3 Combine coconut milk, peanut butter, brown sugar, soy sauce and remaining recipe base in a jug. Pour over meatballs. Bring to the boil, stirring. Reduce heat to medium low and simmer, stirring occasionally, for 8-10 minutes or until sauce has thickened slightly and meatballs are cooked through. Garnish with coriander leaves and serve with rice.