Sticky teriyaki chicken meatballs

Sticky teriyaki chicken meatballs

Serves 4

6 green onions
500g chicken mince
50g breadcrumbs
1 egg, lightly beaten
1 garlic clove, crushed
2cm piece of fresh ginger, grated
1 tsp sesame seeds, toasted, plus extra
to serve

2 tbsp vegetable oil
400ml teriyaki sauce
180g dried soba (buckwheat) noodles

  1. Finely chop two of the spring onions. Add to a bowl with the mince, breadcrumbs, egg, garlic, ginger and sesame seeds. Mix to combine, then shape into small meatballs.
  2. Heat the oil in a large frying pan over a medium-high heat and cook the meatballs for five minutes, turning occasionally, until browned on all sides. Do this in batches to avoid over-crowding the pan. Transfer the meatballs to a plate and set aside.
  3. Add the teriyaki sauce to the pan and bring to a simmer. Return the meatballs to the pan and simmer for five minutes until cooked through and coated in the teriyaki sauce.
  4. Meanwhile, cook the noodles according to the package instructions. Drain well and add to the pan, tossing to combine.
  5. Slice the remaining spring onions and add to the pan, tossing to combine. Serve hot with a sprinkling of sesame seeds.

Per serving: 515kcals, 19.5g fat (4.8g saturated), 55.1g carbs (1.4g sugars), 34.4g protein, 1.3g fibre, 0.571g sodium.