Coriander Chicken Meatballs in Coconut Broth
This recipe’s been hanging around for over 25 years, though it didn’t always look this pulled-together. Back in the day, I used to mix the mince, coconut milk, and seasonings in one big bowl, scoop it all into a mini muffin tin, and bake until little meat clouds appeared. It worked but it never quite sang. This version, though, finally feels like the dish it was meant to be.
Here, the well-washed coriander stems go straight into the meatballs while the leafy tops get their moment in a salad on the side. Nothing wasted, everything delicious. You could fry the meatballs off first if you’re in the mood for sizzle, but I poach mine right in the broth — fewer dishes and better flavour. Serve it as is if you’re keeping things light, or throw in some rice or noodles to bulk it out. A few slices of lime or chilli never go astray, either.
ingredients
- 600gm chicken mince
- 1 bunch coriander, soaked and rinsed well (stems finely chopped for meatballs, tops for salad)
- 1 large garlic clove, grated
- 1 tbsp onion powder
- salt, to taste
- ground white pepper, to taste
- 400ml can coconut milk
- ⅓ cup oyster sauce
- 2 Tbsp fish sauce
Coriander Salad
- coriander leaves
- ¼ red onion rings, quick pickled
- ½ carrot julienned
- 1 tsp sesame seeds
- 1 tbsp sesame oil
- 1 tbsp mirin
Mix together the chicken mince, coriander stems, garlic, onion powder, salt, and white pepper in a bowl. Get in there with your hands — it’s the best way to make sure everything’s friendly. Roll into balls just shy of golf-ball size (wet hands make this easier) and set aside while you sort out the broth.
Pour the coconut milk, oyster sauce, and fish sauce into a wide saucepan and stir gently over low heat until everything comes together in a silky, fragrant mix. Bring the heat up to medium-low and ease the meatballs in. They’ll only need a few minutes — longer if you’ve gone big. Slice one open to check for doneness; no guesswork required.
Toss together the coriander leaves, pickled onion, and carrot with sesame oil, mirin, and sesame seeds for a quick, bright salad that balances the richness of the broth. Shredded cabbage, daikon, or bean sprouts would also fit right in. Serve with smug satisfaction; it’s one of those dishes that tastes like you’ve made far more effort than you actually have.