Three Ways with Chicken Meatballs

Method

• BASE RECIPE:

• 1. In a large bowl place chicken mince, onion, garlic, lemon and breadcrumbs. Mix until well combined. Add your choice of flavouring from below.

• 2. Roll a tablespoon of mixture in to even sized balls. Shallow fry in a pan, turning to brown evenly, until cooked through.

• 3. Serve with your favourite dipping sauce.

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• SPINACH AND ORANGE FLAVOURED

• Ingredients:

• 1 portion of ‘base recipe’

• Zest of 1 orange and 2 Tbsp juice

• 80g spinach, chopped

• 1 Tbsp chopped fresh thyme

• 1/4 cup chopped parsley

• Dipping Sauce – mix 1/2 cup natural yoghurt, 2 Tbsp orange juice, 1 Tbsp chopped parsley

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• THAI NOODLE FLAVOURED

• Ingredients:

• 1 portion of ‘base recipe’

• 1 Tbsp grated ginger

• 1 Tbsp oyster sauce

• 2 Tbsp sweet chilli

• 1 tsp sesame oil

• 1 tsp fish sauce

• 1 cup chopped cooked noodles, udon or flat, cut into 2cm pieces

• 1 Tbsp sesame seeds

• 1/2 cup chopped coriander

• Dipping Sauce – mix 2 Tbsp each of sweet chilli sauce, lemon juice and brown sugar

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• ITALIAN FLAVOURED:

• Ingredients:

• 1 portion of ‘base recipe’

• 1/2 cup chopped black olives

• 1/2 cup chopped sundried tomatoes

• 1 Tbsp lemon zest

• 1/4 cup chopped oregano

• 1/4 cup chopped basil

• Dipping Sauce – mix 1/2 cup yoghurt with juice of 1 lemon

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• TIP: You could also cook the balls in a pre-heated oven at 180°C – just place onto a tray lined with baking paper and cook for 10 minutes.

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