Meatballs
Minced Chicken	g
Spring Onion
Garlic Clove
Fresh Ginger	tsp
Worcestershire Sauce	tsp
Olive Oil	tbsp
Salt & Pepper to taste
Curry
Shallots
Fresh Ginger	tsp
Red Curry Paste	tbsp
Coconut Milk	ml
Soy Sauce	tbsp
Fish Sauce	tbsp
Lime Juice	tbsp
Handful Fresh Coriander
Mango Salsa
Mango
Lime Juice	tbsp
Lime Zest	tsp
Salt & Pepper to taste
Side
Rice	g
Water	ml

1. Preheat the oven to 200 ºC. Line a baking sheet with parchment.
2. In a big bowl, mix the the minced chicken, spring onions, garlic, Worcestershire sauce, salt and pepper and knead to combine everything.
3. Roll the meat into tablespoon sized balls (Tipp: Coat your hands with a bit of oil – this avoids sticking the meat to your hands).
4. Place the balls on the prepared baking sheet and bake for 15 minutes, or until they are crisp and cooked through.
5. In the meantime, prepare the rice according to package instructions and heat up a pan over medium heat. Add oil, shallots and ginger. Cook until fragrant and season it with salt and pepper.
6. Stir in the curry paste and stir for about 1 minute. Add the coconut milk, fish sauce, soy sauce. Stir to combine and bring it to boil.
7. Add the meatballs and cook for about 5 minutes. Stir occasionally until the sauce is getting thicker.
8. Remove the pan from the heat and stir in the cilantro. Keep some cilantro on the side to garnish.
9. In a small bowl, mix the mango with the lime juice and the zest. Add salt and pepper if desired.
10. Serve the meatballs over a bowl of rice. Top it with the mango salsa and some pomegranate seeds. Add cilantro if desired.

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