Thai Chicken Meatballs
- Place the mince, egg, bread crumbs, fish sauce, curry paste, parsley, chilli and spring onion in a bowl. Mix well until combined.
- Shape into 2cm meatballs and chill in the fridge for 15 minutes.
- Heat oil in a frypan over medium-high heat. Add the meatballs, cooking in batches and moving them around the pan until cooked through.
- Serve meatballs with lime wedges and sweet chilli sauce.