Thai Meatballs with Yum Phrik

These were meant to be a snack.

Then I added rice, some crunchy veg, that Yum Phrik sweet chilli dip… and now they’re dinner. The meatballs come together fast (thank you air fryer), and the flavour’s got that sweet-spicy-limey thing going on that makes you keep going back for more.

Ready in 25 minutes
Serves 4 servings

Ingredients

• 300g ground chicken
• ⅓ cup panko breadcrumbs
• 1 tbsp Yum Phrik chili oil
• ½ tsp garlic powder 
• 1 tbsp soy sauce
• 1 egg 
• Juice of ½ lime
• Handful fresh coriander 

Sweet Chilli Dipping Sauce

• 3 - 4  tbsp sweet chilli sauce
• 1 tsp Yum Phrik
• Juice of ½ lime

Method

1. In a bowl, combine all meatball ingredients until just mixed.
2. Use a small ice cream scoop to portion, then roll gently into balls. 
3. Preheat the air fryer to 200°C. Lightly spray the basket with oil. 
4. Place meatballs in a single layer, with space between. Air fry for 10–12 minutes, 
   flipping or shaking halfway, until golden and cooked through. 
5. Make the dipping sauce by mixing together sweet chilli sauce, juice of the lime and Yum Phrik in a small bowl.  
6. Serve the meatballs with rice and fresh veggies. Add the sweet chilli dipping sauce on the side or drizzle over top. Garnish with fresh coriander and lime wedges if you like.