Three Ways with Chicken Meatballs

clock 20 minutes + 10 minutes bowl Serves 18

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
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Method

  • 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.

  • 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 preferred dipping sauce.

  • 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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