CHICKEN MEATBALLS AND AVO SALAD

Author: Adam MacDougall   Date Posted:9 January 2017 

INGREDIENTS

  • 600g lean chicken mince
  • 3/4 cup breadcrumbs
  • 1 large onion (finely chopped)
  • 2 cubes frozen spinach or approx 50g 
  • 2 Tablespoons BBQ sauce
  • 2 handfuls lettuce
  • 1 tomato
  • 1/2 avocado
  • 1 tablespoon pine nuts
  • 50g crumbled feta
  • 1 tablespoon balsamic vinegar dressing

METHOD

  1. Thaw spinach in microwave (approx 30 secs) 
  2. Put all ingredients in a bowl and mix
  3. Grab a handful of mince mixture and roll in your hands to make a meatball
  4. Make all your meatballs approx 12 meatballs (3 each)
  5. Heat frypan and spray with oil
  6. Cook meatballs turning regularly approx 10 min
  7. While meatballs are cooking make salad
  8. In a bowl grab lettuce, avocado, tomato, pine nuts and crumbled feta and sauce and mix
  9. Add chicken meatballs and serve

Adam's tip: have your leftover meatballs for a meatball sandwich the next day