Chicken, Cilantro And Coconut Meatballs With Sweet Chili Sauce

• 1 lb ground chicken
• 1 7 oz can water chestnuts, drained, finely chopped
• 1 tbsp finely grated fresh ginger
• 3 tbsp cilantro, chopped
• 2 cloves garlic, peeled and crushed
• 2 tsp fish sauce
• 1/2 cup shredded coconut
• 1/2 cup sweet chilli sauce
• 3 cups cooked long-grain white rice
• None None steamed baby bok choy, to serve

1. Preheat oven to 400u0b0F. Line a baking tray with parchment paper.
2. Combine the ground chicken, water chestnuts, ginger, 1/3 of the cilantro, garlic and fish sauce in a bowl. Using damp hands, shape mixture into 20 balls. Roll in coconut to coat. Transfer to prepared tray. Bake 15 mins, or until golden and cooked.
3. Combine 1/3 of the cilantro with sweet chili sauce in a bowl. Divide rice and bok choy among serving plates. Top with meatballs. Sprinkle with remaining cilantro. Serve with chili sauce.

ground chicken, water chestnuts, ginger, cilantro, garlic, fish sauce, shredded coconut, sweet chilli sauce, white rice, steamed baby bok choy

Taken from recipes-plus.com/api/v2.0/recipes/20871 (may not work)