John Gregory Smith served up t creamy coconut sriracha chicken meatballs with egg and breadcrumbs on Morning Live.

The ingredients are: 600g chicken breasts, 4 spring onions, roughly chopped, 2 cloves garlic, 1 inch ginger, roughly chopped, A handful of coriander leaves and stalks, 2 tbsp sriracha, 2 tbsp fish sauce, 1 medium egg, 40g breadcrumbs and 1 tbsp neutral oil.

For the sauce: 1 x 400g tin coconut milk, 1 tbsp fish sauce, 1 tbsp sriracha, The juice of ½ a lime juice and A small handful finely chopped coriander leaves.

See recipes by john in his book titled : Fast Feasts: Quick, easy recipes with a Middle Eastern twist available from Amazon now.