Chicken meatballs

Recipe from: 10/22/1998 12:00:00 AM
Ingredients 9
Servings 2


Serving Change
  • 3
    fairly thick slices white bread (crusts removed), crumbled
  • 250
    mashed potato
  • 500
    finely chopped cooked chicken
  • medium onion, finely chopped
  • 1
    large clove garlic, crushed
  • 1
    extra-large egg, whisked
  • 125
    grated Cheddar cheese
  • 2
    chopped fresh rosemary
  • salt and freshly ground black pepper


Toast the breadcrumbs under the heated oven grill until dry and straw-coloured. Set aside to cool. Preheat the oven to 180 ºC (350 ºF) and spray an ovenproof dish with nonstick spray or grease it with margarine. Mix the remaining ingredients and season generously with salt and black pepper. Shape into small meatballs and roll in the toasted breadcrumbs. Arrange the meatballs in the ovenproof dish and bake for 25 minutes. Grill under the heated oven grill until golden brown and serve hot with fruit chutney and fresh bread rolls. The meatballs may also be deep-fried until golden brown (drain on paper towelling before serving). Makes about 16 fairly small or 8 large meatballs.

Read more on: poultry  |  bake  |  grill


Bacon Parmesan potato nests

2016-10-21 11:21 publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.