1 large zucchini

1 large carrot

1 mango

1 spring onion

1/4 cup olive oil

2 tbsp soy sauce

1 tbsp white miso paste

juice of 1/2 lemon 

1 tsp honey

1 tbsp fresh grated ginger 

sesame seeds



1kg ground chicken 

1 large onion

1 egg

1/2 cup ground almonds

fresh cilantro chopped

fresh mint chopped

1 tsp paprika

1 tsp ground coriander

1 tsp ground ginger

1 tsp ground lemongrass

salt and pepper 


  • preheat oven to 180'C
  • place ground chicken in the bowl then add chopped onion, almond meal, egg and all the spices and mix well
  • with your slightly wet hands form balls, then place them on lightly coated tray with oil 
  • place in the oven and bake for about 25 min or until golden brown
  • meanwhile using vegetable peeler shave the carrot and zucchini creating tin slices 
  • peel and cut the mango with a knife into tin slices as well
  • to prepare the miso dressing, mix olive oil, soy sauce, honey, lemon juice, ginger,  sesame seeds and miso paste
  • once your meatballs are done you can serve them warm or cold
  • place veggies with mango slices on the plate, put meatballs on top and pour little bit of  the dressing over everything
  • sprinkle with extra sesame seeds, chopped spring onion and fresh coriander ( use little bit of sriracha on top of the meatballs if you like spicy)