Yummy chicken and apple meatballs
These little toddler meatballs are quick to make and oh so tasty! Made with fresh herbs, sweet apple and celery, they’re packed full of flavour and fresh ingredients.
Servings 20 mini meatballs
Ingredients
- 2 tablespoons olive oil
- 2 chicken fillets, minced or ground (about 250 grams)
- 1 onion peeled and grated
- 1 pink apple grated
- 0.25 large celery stalk very finely chopped
- 1 tablespoon fresh parsley leaves
- 1 teaspoon fresh thyme leaves
- 1 garlic clove minced
- 1.5 slices wholemeal bread
- 1 egg lightly beaten
- 100 grams plain flour
Instructions
- Heat 1 tablespoon olive oil in a saucepan over a low heat.
- Add the minced garlic, followed by the grated onion and let them soften for 1-2 minutes.
- Add in the chopped parsley and thyme leaves. Stir for another 1-2 minutes.
- Add in the grated apple, and finely chopped celery. Stir everything and cook for about 3 minutes. Remove from the pan when golden.
- Preheat the oven to 180°C (350°F) fan setting. Grease an oven tray with oil spray.
- Take 1.5 slices wholemeal bread. Toast them a little and cut off the crusts. Place in a small mixer and blend until you get a fine, soft breadcrumb mixture. Empty into a large mixing bowl.
- Add in the cooked apple, celery, onion, garlic and herb mixture. Add the minced or ground chicken breasts.
- Lightly beat 1 egg and add this in as well.
- Mix with your hands until well combined.
- Form the mixture into a batch of mini meatballs about 2-3 cm diameter by squeezing and rolling in your hand. An ice cream scoop can also be very useful too for scooping out the mixture.
- Place 100 grams plain flour on a plate or shallow bowl.
- Roll each meatball in the flour until coated. Shake off any excess.
- Place on the oven tray and drizzle 1 tablespoon oil over the meatballs.
- Bake for 20 minutes or until the tops are golden, turning them over halfway through. Serve with your favourite sides, pasta, rice and veggies.