We're going mad for chicken meatballs - try these delicious recipes

March Meatball Madness continues this week with these delicious chicken meatball recipes

Tsukune (Japanese Chicken Meatballs)

500g skinless chicken thighs, trimmed, chopped

1 small onion, grated

1 garlic clove, grated

1 teaspoon grated ginger

1 teaspoon lemon zest

1 tablespoon barbecue sauce

1 teaspoon caster sugar

1 egg white

1 tablespoon white sesame seeds

1 teaspoon black sesame seeds (optional)

1 sheet nori seaweed, cut into thin strips


2 tablespoons tomato sauce

2 tablespoons barbecue sauce or oyster sauce

2 teaspoons Worcestershire sauce

Preheat the oven to 180°C and line a tray with baking paper.

Combine sauce ingredients in a bowl.

Whiz chicken, onion, garlic, ginger, zest, barbecue sauce, sugar and ½ teaspoon salt in a food processor for 1 minute or until completely smooth and sticky. Add the eggwhite and whiz to combine. Using damp hands, roll a heaped teaspoon of mixture into a ball and place on the lined tray. Repeat with remaining mixture to make 16 balls. Bake for 10 minutes or until almost cooked through.

Remove the tray from the oven. Brush half the sauce over the meatballs, sprinkle the tops with the sesame seeds, then return to the oven for a further 10 minutes or until golden and cooked through.

To serve, place 16 small dollops of the remaining sauce on a serving plate, then place the meatballs next to the sauce. Scatter with nori strips and serve.

Chicken Meatball Stroganoff

500g chicken mince

1 egg, lightly beaten

½ cup fresh breadcrumbs

1 teaspoon smoked paprika

2 tablespoons extra virgin olive oil

1 medium brown onion, halved, thinly sliced

2 garlic cloves, crushed

200g button mushrooms, sliced

1 tablespoon salt-reduced tomato paste

1 tablespoon Worcestershire sauce

1 cup salt reduced chicken style liquid stock

375g dried fettuccine

1 cup sour cream

½ cup chopped fresh flat-leaf parsley leaves

Combine mince, egg, breadcrumbs and ½ the paprika in a bowl. Using clean damp hands, shape level tablespoons of mixture into meatballs.

Heat ½ the oil in a large, deep frying pan over medium-high heat. Cook meatballs, in batches, for 4 to 5 minutes or until browned. Transfer to a plate.

Heat remaining oil in pan. Add onion, garlic and mushroom. Cook, stirring, for 5 minutes or until onion is softened and mushroom is golden. Add remaining paprika. Cook, stirring, for 1 minute. Add tomato paste, Worcestershire sauce and stock. Bring to the boil. Return meatballs to pan. Simmer, stirring occasionally, for 5 to 7 minutes or until meatballs are cooked through.

Meanwhile, cook pasta following packet directions. Drain well.

Stir sour cream and parsley into stroganoff. Season with salt and pepper. Cook for 1 to 2 minutes or until heated through. Serve with pasta.

Chicken Meatballs with Couscous

1 red onion, finely chopped

2 cloves garlic, crushed

500g chicken mince

1 egg, lightly beaten

1 cup dried breadcrumbs

½ cup flat-leaf parsley, chopped

1 tablespoon extra virgin olive oil

¼ cup mild korma paste

2 x 400g cans diced tomatoes

½ cup natural yoghurt

Couscous, cooked, to serve

Combine onion, garlic, mince, egg, breadcrumbs and half the parsley in a bowl. Season. Roll into balls. Cover. Chill for 30 minutes.

Heat oil in a large non-stick frying pan over medium-high heat. Cook meatballs, turning, for 10 minutes or until browned. Transfer to a plate. Add curry paste to pan and cook for 1 minute or until fragrant. Stir in tomatoes and ½ cup water. Season. Add the meatballs. Simmer for 10 minutes or until sauce thickens and meatballs are cooked through. Stir in yoghurt. Top with remaining parsley.

Serve with couscous.


Recipe source:  taste.com.au

Thai Chicken Meatballs

500g chicken mince

1 garlic clove, crushed

2cm piece fresh ginger, peeled, finely grated

3 fresh kaffir lime leaves, finely chopped

1 tablespoon chopped fresh mint leaves, plus extra sprigs to serve

1 tablespoon chopped fresh coriander leaves

2 tablespoons fish sauce

1 tablespoon lime juice

1 tablespoon brown sugar

1 small red chilli, seeded, finely chopped

1 tablespoon peanut oil

Lime wedges, to serve

 Combine mince, garlic, ginger, kaffir lime leaves, mint and coriander in a bowl.

Using clean hands, roll level tablespoons of mixture into balls. Place on a large plate. Refrigerate for 30 minutes.

Meanwhile, place fish sauce, lime juice, sugar and chilli in a small bowl. Stir until sugar dissolves.

Heat oil in a large, non-stick frying pan over medium heat. Cook meatballs, in 2 batches, turning, for 10 minutes or until light golden and cooked through. Serve with dipping sauce and lime wedges, sprinkled with extra mint sprigs.

Knights Meats