CHICKEN MEATBALLS WITH AVO SALAD

Author: Adam MacDougall   Date Posted:3 January 2019 

INGREDIENTS
Meatballs

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

METHOD

  1. Thaw spinach in microwave (approx 30 secs). 
  2. Put all meatball ingredients in a bowl and mix.
  3. Grab a handful of mince mixture and roll in your hands to make a golf ball sized meatball. The mixture should make 12 meatballs.
  4. Heat a frying pan and spray with oil.
  5. Place meatballs in the hot frying pan, cook for about 10 mins or until golden brown turning regularly.
  6. While meatballs are cooking make the salad
  7. In a bowl toss together lettuce, avocado, tomato, pine nuts, crumbled feta, and balsamic vinegar.
  8. Add chicken meatballs and serve

Six Meatballs Per Serve

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