Ginger & Thyme Chicken Meatballs

These zesty meatballs are colourful, flavourful and delicious – what more could you ask for? The video recipe shows you how to make Asian chicken meatballs and our lower calorie recipe uses a food processor to mince the chicken and cuts out the need to use egg and breadcrumbs as binding agents.



  • 4 x 125 g skinless chicken breasts, chopped
  • 4 spring onions, roughly chopped
  • 2 garlic cloves, roughly chopped
  • ½ tbsp fresh thyme leaves
  • 2.5cm (1in) fresh root ginger, peeled and grated

For the sauce

  • 15 mls soy sauce
  • 15 mls runny honey
  • 5 mls toasted sesame oil
  • ½ tsp sesame seeds
  • 5 mls lemon juice


  1. Put the chopped chicken into a food processor and whiz until it resembles mince.
  2. Add the spring onions, garlic, thyme, ginger and some seasoning and whiz again briefly to combine.
  3. Preheat grill to medium and set the rack about 10cm (4in) away from the heat source.
  4. Form chicken mixture into golf ball-size meatballs, this should make about 16, and arrange on a non-stick baking tray.
  5. Grill meatballs for 10 – 15 minutes until golden and cooked through.
  6. Meanwhile, in a small bowl, mix together the pouring sauce ingredients with 1tbsp water.
  7. Serve the chicken balls with the pouring sauce and some cooked wild rice.

Serves 4 – Serving Size 4 meatballs – Nutrition Per Serving
Calories: 167, Fat: 3g, Carbohydrate: 4g, Sugar: 3g