Ricki-Lee dishes up her highly requested 'Thai Chicken Balls' recipe

"I cook them twice a week and keep them in the fridge for lunch!" Ricki said of her easy dinner. To make the Thai Chicken Balls, she said you will need chicken mince, garlic, ginger, lemongrass paste, onion, kaffir lime leaves, and a few different sauces (scroll down for full recipe). "This makes about 18 tablespoon sized meatballs," she added. Once all the ingredients are mixed in together, Ricki said she used 2x tablespoons to "roll" the mix into balls. "That way you don't get all the mess on your hands!" she wrote. She then said to cook the balls on medium heat, in "whatever oil you like", but added that she has been using vegetable or canola oil. When the balls have turned brown, she said to flip them over and then cook until they're brown on the bottom also. "Then I brown the sides a little too," she added.

The 35-year-old fries them until they're cooked all the way through, and then she adds them in an "air tight" container and places them in the fridge; ready to be reheated for the next day.

"They're yum when you first make them but they're even better the next day... if you can wait," she said. So if you're willing to try your hand at her Thai Chicken Balls, scroll down for the full recipe.

Ingredients:

500g Chicken Mince 1x Tsp Minced Garlic 1x Tsp Minced Ginger 1x Tsp Lemongrass Paste 3x Kaffir Leaves (finely chopped) 2x Spring Onion Stalks (chopped) 3x Birds Eye Chillies (seeds out & finely chopped) 1x Tbsp Soy Sauce 1x Tbsp Oyster Sauce 2x Tbsp Fish Sauce (You can add coriander too)