Just about everyone loves meatballs, but they generally require an annoying amount of time standing over a frying pan and mine always end up breaking apart as they’re cooking. Not these ones though – all you have to do is just pop them in the oven and they’ll take care of themselves – and they stay in one piece!
But the best thing about these meatballs is that you can repurpose them for a whole lot of different meals – have them the traditional meatball way with pasta covered in tomato sauce, as an appetiser with a tomato or sweet chilli dipping sauce, in a soup, as part of a salad or even as an appetiser with a tomato or sweet chilli dipping sauce – the possibilities are endless.
They are also a great way to sneak some extra vegetables into a fussy eaters diet.
Ingredients (makes about 20 small meatballs):
500g chicken mince
1/2 cup almond meal (alternatively, use breadcrumbs)
1 egg, lightly beaten
1 small onion, very finely chopped
1 clove garlic, minced
1 carrot, finely grated
1 tbsp fresh herbs, finely chopped (e.g. thyme, parsley, oregano)
1 tbsp soy sauce
1/2 large red chilli, deseeded and finely diced (optional)
- Preheat oven to 200C.
- Mix all ingredients together in a large bowl until well combined.
- Form tablespoonfuls of mixture into balls (using wet hands helps to stop the mixture from sticking) and place on an oiled oven tray.
- Bake for 15-20 minutes or until cooked through.