Dinner

Chicken Meatballs

Chicken Meatballs

I love cooking with mince meat as it’s so versatile and a great way to hide veggies.

This is a really simple and delicious recipe that is packed full of secret goodness and is a fantastic option for children (and adults!) who have food allergies and intolerances.

Quinoa flakes are a great gluten-free substitute for breadcrumbs.  Quinoa is a highly nutritious grain-like seed that actually provides all the essential amino acids needed by the human body!

Nutritional flakes is an inactive toasted yeast.  Has a cheese-like flavour and provides a natural source of vitamin B complex and protein.

Mixture

Chicken Meatballs - Dairy, Gluten, Soy & Egg Free

Print Recipe
Serves: 4 Cooking Time: 25

Ingredients

  • 500g Free-range Chicken Mince
  • Quinoa Flakes
  • Nutritional Yeast Flakes
  • 2 Tbsps 1 medium sized onion
  • 2 Tbsps 1 medium sized carrot
  • 1 medium sized zucchini
  • Italian mixed herbs
  • Salt & Pepper

Instructions

1

Finely chop the onion, carrot and zucchini in a food processor

2

Place the mince meat and finely chop vegetables in a large mixing bowl

3

Add approx two heaped tablespoons of Quinoa flakes to the bowl

4

Add approx two heaped tablespoons of Nutritional flakes to the blow

5

Season with italian mixed herbs and salt and pepper

6

Roll into balls and pop in the fridge to set for approx 30 minutes before cooking

7

Can be pan-fried or cooked in the oven

Notes

Great way for using up left-over vegetables in the fridge. For a firmer mixture you can use an egg and swap Quinoa flakes for breadcrumbs if you like.

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