Chicken Meatballs With Thai Slaw

• 1 lb ground chicken
• 1/4 cup breadcrumbs
• 1/4 cup sweet chili sauce
• 1 tbsp fish sauce
• 1 None large egg, lightly beaten
• 2 None spring onions, finely chopped
• 1 None (3/4-inch) piece fresh ginger, peeled, grated
• 3 1/2 oz crispy egg noodles, crushed
• 12 None wooden skewers, soaked in cold water
• None None For the Slaw
• 1/4 head red cabbage, finely shredded
• 1 None carrot, julienned
• 3 1/2 oz bean sprouts
• 20 g fresh mint leaves, roughly chopped
• 2 tbsp sweet chili sauce
• 1 tbsp lime juice
• 1/2 tsp sesame oil

1. Preheat oven to 350u0b0F. Line a baking sheet with parchment.
2. In a large mixing bowl, combine chicken, breadcrumbs, sauces, egg, onions, and ginger; mix well. Roll mixture into walnut-sized balls. Place noodles on a plate. Roll meatballs in noodles; arrange on baking sheet. Chill for 15 mins.
3. Thread 2 meatballs on to each skewer. Return to baking sheet; spray with oil. Bake for 20-25 mins, until cooked through and golden.
4. To make Thai slaw: In a large salad bowl, toss cabbage, carrot, bean sprouts, and mint together. In a small bowl, whisk all remaining ingredients together; drizzle half over salad when ready to serve.
5. Serve chicken skewers with slaw and remaining dressing.

ground chicken, breadcrumbs, sweet chili sauce, fish sauce, egg, spring onions, ginger, egg noodles, wooden skewers, red cabbage, carrot, bean sprouts, mint, sweet chili sauce, lime juice, sesame oil

Taken from recipes-plus.com/api/v2.0/recipes/29390 (may not work)