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Ingredients

  • 2 tsp olive oil
  • 1 medium onion
  • 1 garlic clove
  • 200 g lean minced beef
  • 45 g fresh white breadcrumbs (2 medium slices of bread)
  • 1 tbsp chopped parsley
  • 15 g parmesan cheese, freshly grated
  • 1 tsp tomato puree
  • 1/2 small eating apple
  • 1/4 unsalted stock cube, crumbles
  • 1 egg, beaten
  • vegetable oil for frying

Method

  1. Heat the oil in a saucepan and sauté the onion for 3 minutes, stirring until softened. Add the garlic and sauté for 30 seconds. Set aside to cool.
  2. Mix together the beef, breadcrumbs, parsley, Paremsan, tomato purée, apple and stock cube. Stir in the sautéed onion and garlic, and add the beaten egg to bind.
  3. Form the mixture into 25 mini meatballs. Heat the vegetable oil in a frying pan and sauté, until browned and cooked inside. Drain on kitchen paper.
  4. Alternatively preheat an oven to 180C  / 160C Fan and cook the chicken balls for  about 15 minutes turning halfway through until cooked through
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