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Asian Meatballs with a Sweet Chilli & Yoghurt Dip

Asian Meatballs with a Sweet Chilli & Yoghurt Dip


These are great as little vegetarian canapés – great for a party or celebration.

  • Yields: 24 |
  • Rating:

  • Difficulty:

  • Prep Time : 60 mins |
  • Cook Time : 20 mins
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1 tsp (5 ml) olive oil
250 g (½ packet) Findus Wok Thai
300 g (1 packet) Quorn Soy-free, Meat-free Mince, defrosted
¼ C (roughly 2) spring onions, finely chopped
1 tsp (5 ml) ginger, finely grated
1 tsp (5 ml) garlic, crushed
2 Tbsp (30 ml) fresh coriander, chopped
2 eggs
¼ C (60 ml) flour
½ tsp (2.5 ml) chilli flakes
1 tsp (5 ml) fine salt
¼ C (60 ml / 30 g) sesame seeds
micro herbs, for garnish

Sweet Chilli Dip
½ C (125 ml) plain yoghurt
3 Tbsp (45 ml) sweet chilli sauce


Heat a wok until hot. Add the oil and fry the Findus Wok Thai for 4 minutes.

Add the cooked Findus Wok Thai to a food processor together with the Quorn Soy-free, Meat-free Mince, spring onion, ginger, garlic, coriander, eggs, flour, chilli flakes and salt. Process until the mixture is smooth.

Use your hands to form the mixture into 24 cocktail sized meatballs and place on a tray. Cover with cling wrap and place in the fridge for 30 minutes to firm up.

Preheat the oven to 180 °C.

Line a baking tray with baking paper and lightly grease with a little cooking spray. Sprinkle the sesame seeds onto the meatballs and transfer them to the baking tray. Bake for 15-18 minutes until firm.

Sweet Chilli Dip

Lightly fold the yoghurt and chilli sauce together.

To serve

Garnish the meatballs with micro herbs and serve with the dipping sauce on the side.

TIP: Turn this into a quick and easy sit-down meal by simply serving the meatballs with a portion of rice noodles or an Asian inspired salad.