For a meal the whole family will enjoy try these herby chicken meatballs created by former MasterChef contestant Daniel Churchill.
Ingredients
- 500g Coles RSPCA Approved Chicken Thigh Fillets, coarsely chopped
- 1 medium fennel bulb, thinly sliced, fronds reserved
- 3 dill sprigs
- 3 flat-leaf parsley sprigs
- 1 cup (170g) Coles Brand Brown Teff Grain
- 2 teaspoons ground paprika
- 2 cups (500ml) chicken stock
- 1 tablespoon olive oil
- 1 brown onion, thinly sliced
- 2 garlic cloves, finely chopped
- 200g button mushrooms, thinly sliced
Shaved fennel salad
- 1 large fennel, finely shaved
- 1 cup flat-leaf parsley leaves
- 1 lemon, zested, juiced
- 1 tablespoon olive oil
Method
- Step 1Process the chicken, fennel fronds, dill sprigs and parsley sprigs in a food processor until finely chopped. Season with salt and pepper.
- Step 2Using slightly damp hands, roll 1 1/2 tablespoonfuls of chicken mixture into a ball. Transfer to a plate. Repeat with remaining mixture. Place in the fridge for 30 mins to chill.
- Step 3Meanwhile, combine the teff and paprika in a medium saucepan. Pour in half the stock and 1 cup (250ml) water. Place over high heat and bring to the boil. Reduce heat to low and cook for 15-20 mins or until teff is tender.
- Step 4Add half the oil to a frying pan over medium-high heat. Add the meatballs and cook, turning often, for 3-5 mins or until golden brown. Transfer to a plate.
- Step 5Add remaining oil to the pan. Add onion and cook, stirring, for 5-8 mins or until golden. Add garlic and cook for 1 min or until aromatic. Add the sliced fennel and mushroom. Cook, stirring, for 5 mins or until vegetables are tender. Pour over the remaining stock. Bring to the boil. Reduce heat to low. Add teff mixture and combine.
- Step 6Arrange meatballs over the teff. Cook, covered, for 15-20 mins or until heated. Set aside, covered, for 10 mins to rest.
- Step 7Meanwhile, to make the shaved fennel salad, combine the fennel, parsley, lemon juice, lemon zest and olive oil. Top meatballs with a bit of salad. Transfer remaining salad to a serving bowl and serve with meatballs.
- High fibre
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1740 kj
Energy
22g
Fat Total
5g
Saturated Fat
12g
Fibre
30g
Protein
20g
Carbs (total)
All nutrition values are per serve
- Author: (N/A)
- Image credit: (N/A)
- Publication: Coles
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