Chicken meatballs

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16 servings Cooking: 30 mins
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Poultry

By Food24 November 03 2009
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Ingredients (9)

3.00 bread — sliced white, crumbled
250.00 ml potatoes — mashed
500.00 ml chicken — cooked, chopped
0.00 onion — medium, finely chopped
1.00 garlic — cloves, crushed
1.00 eggs — extra-large, whisked
125.00 ml cheddar cheese — grated
2.00 ml fresh rosemary — chopped
sea salt and freshly ground black pepper
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Method:

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.



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