Three Ways with Chicken Meatballs

Ingredients
- Base Recipe
- 500 g chicken mince
- 1 small onion, finely chopped
- 1 clove garlic, crushed
- zest of 1 lemon
- 1/4 cup breadcrumbs
- 3 Tbsp oil, for frying
- Spinach and Orange
- Zest of 1 orange and 2 Tbsp juice
- 80 g spinach, chopped
- 1 Tbsp chopped fresh thyme
- 1/4 cup chopped parsley
- Dipping Sauce
- 1/2 cup natural yoghurt
- 2 Tbsp orange juice
- 1 Tbsp chopped parsley
- Thai Noodle
- 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
- 2 Tbsp sweet chilli sauce
- 2 Tbsp lemon juice
- 2 Tbsp brown sugar
- Italian
- 1/2 cup chopped black olives
- 1/2 cup chopped sundried tomatoes
- 1 Tbsp lemon zest
- 1/4 cup chopped basil
- Dipping Sauce
- 1/2 cup yoghurt
- Juice of 1 lemon
Method
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1. In a large bowl place chicken mince, onion, garlic, lemon and breadcrumbs. Mix until well combined. Add your choice of flavouring - Spinach and Orange, Thai Noodle or Italian. To make the dipping sauce, combine ingredients in a small bowl.
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2. Roll a tablespoon of mixture in to even sized balls. Shallow fry in a pan, turning to brown evenly, until cooked through.
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3. Serve with your preferred dipping sauce.
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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.