Chicken & Mushroom Meatballs
Equipment
- 1 Food processor or blender
Ingredients
- 450 grams chicken thighs diced (or sub chicken mince)
- 1/2 cup mushrooms chopped
- 1 TBSP chives chopped
- 1 TBSP coriander chopped
- 1 tsp ginger finely minced
- 1/8 tsp white pepper
- 1/4 tsp sea salt
Instructions
- Preheat the oven to 180C
- Put the chicken thighs to a food processor and blitz for 10 seconds. Add the mushrooms, chives, coriander, ginger, white pepper and sea salt. (and chicken mince if you didn't use the thighs), and blitz until it's just starting to come together. Avoid over working the mince to avoid them becoming rubbery
- Shape the mix into logs or meatballs and place on a lined baking tray. Bake for 15-20 minutes, depending on the shape, or until the internal temperature reaches 74C. They should be juicy and very tender.
Notes
Fridge friendly for up to 3 days.
Freezer friendly for up to 3 months - you can freeze raw and then pop in the oven from frozen for a quick meal. You may need to add 5 minutes cooking time.
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