Prep 15 mins
Cook 25 mins
Lovely simple little meatballs to put together & you can try different flavours if you like. For teriyaki flavour replace French mustard with soy sauce & for sweet & sour replace add 1 tblsp soy sauce & 1 tblsp crushed pineapple.
- 500 g ground chicken
- 3 spring onions, chopped
- 1 carrot, grated
- 2 tablespoons plain flour
- 6 sprigs parsley, finely chopped
- 1 teaspoon French mustard
- 1 egg
- Combine all ingredients. Roll walnut sized pieces into balls.
- Place on a lightly greased oven tray and bake at 200.C for 15 minutes, turn meatballs over and bake for a further 10 minutes.
My picky eater nephew is visiting and as he like chicken fingers I felt this would be a great option and it was; he declared it 2 thumbs up!! I followed the direction with only one exception. I knew when I saw how light the balls were in the oven he wouldn't even try them so finished them off by frying and browning a little. I know that takes away from the healthy end of it - but he devoured them and so did everyone else. Served with a hosin dipping sauce for adults and ranch for him.
this recipe was a winner at our house. I will be making it again. made for RECIPE SWAP #41 - June 2010.
Mixed reaction on this the DH was o'kay 3 stars but the rest of thoroughly enjoyed with mashed potatoe, steamed veg and sweet and sour sauce over the chicken balls. I doubled the recipe (I had just over a kilo of chicken mince in the freezer that had to be used up) but only used 2 spring onions (the DH wouldn't tolerate more) and part of the problem could have been the carrot as when we first came to WA he was able to tolerate it but previously in the eastern states couldn't but we think the varieties have changed here and he no longer can so he ended up with a slight case of indigestion but he did like them and suggested that as tiny meatballs would be a great appertizer with different dipping sauces eg sweet and sour, sate, b-b-q and tomatoe were his suggestions. Thank you Mandy made for Edition 7 - Make My Recipe.