2 sweet potatoes, peeled and diced into 1cm cubes
Extra virgin olive oil
1kg chicken mince
1 red Bird’s eye chilli
2 cloves garlic
2 tablespoons ginger, peeled
1/3 bunch coriander, roots, stems and leaves
1/3 bunch basil
4 spring onions, trimmed
100g glutinous rice, soaked
250g lilly pillies or riberries
¼ cup BBQ sauce
1/3 cup rice wine vinegar
1 Granny Smith apple
1 teaspoon mustard powder
2 garlic cloves, peeled
1 tablespoon ginger, peeled
2 tablespoon brown sugar
- Place the lilly pillies in a solid steam tray and steam at 100°C for 2 minutes. They should go pale in colour.
- Place all the dipping sauce ingredients in a blender and blend until smooth.
- Transfer to a small saucepan and cook over medium heat, Induction setting 6, for 15-20 minutes, or until the sauce becomes thick. Set aside in the refrigerator to cool.
- Place the diced sweet potato on a baking sheet and drizzle with oil.
- Roast in the oven on Fan Plus at 160°C for 15-20 minutes or until tender.
- Place the chilli, garlic, ginger, coriander, basil and onions in a food processor or blender and pulse until chopped finely, but not minced.
- Add the chilli mixture to the chicken mince along with 2 good pinches of salt. With a gloved hand, mix thoroughly until well combined, working the chicken will ensure the chicken balls hold together well.
- Roll into 30g balls, using an ice cream scoop, or something similar, to achieve even sized portions, and set aside.
- Drain the glutinous rice and place on a small plate or bowl.
- Gently roll the chicken meatballs through the rice, making sure you have even coverage.
- Place the balls on a perforated steam tray, lined with baking paper.
- Steam at 100°C for 8 minutes or until cooked through.
Serve with the roasted sweet potato and the lilly pilly sauce on the side.
Hints and Tips
- The sauce will keep for up to one month in the refrigerator.
- Plums can be substituted instead of lilly pillies in the dipping sauce.
- This recipe can also be served with sweet chilli sauce instead of lilly pilly dipping sauce.
- Roasted sweet potato is a great carbohydrate option to help refuel depleted muscle carbohydrate stores after training.
- Also delicious mixed through a vegetable and noodle stir-fry.
- For a lower carbohydrate option, ideal for rest days, serve with a side of steamed Asian greens.