Chicken & basil meatballs on skewers

Chicken & basil meatballs

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(0 ratings)

Prep: 20 mins Cook: 20 mins

Easy

24 (12 of each flavour)

Serve these Thai chicken chicory bites and roasted pepper skewers when you're next entertaining. Both make great low-calorie, healthy dinner party canapés

Nutrition and extra info

  • Easily doubled
  • Healthy

Nutrition: Per Thai chicken chicory bite (12)

  • kcal29
  • fat1g
  • saturates0g
  • carbs1g
  • sugars0g
  • fibre0g
  • protein3g
  • salt0.1g
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Ingredients

  • 1 shallot
    Shallot

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 250g chicken breast
  • 25g seeded bread
  • ⅓ pack fresh basil leaves
  • 1 clove garlic
    Garlic

    Garlic

    gar-lik

    Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…

  • rapeseed oil, for frying
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

For the Thai chicken chicory bites

  • 12 chicory leaves, red or green
  • sriracha or Thai sweet chilli sauce, to serve
  • 1 spring onion, cut lengthways and shredded into fine strips
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 25g salted peanuts, finely chopped

For the roasted pepper sticks

  • 2 roasted red peppers, cut into 24 chunks
  • 24 fresh basil leaves

You will need

  • 24 cocktail sticks

Method

  1. Put the shallot into a food processor and pulse briefly to chop. Add all the remaining meatball ingredients, except for the oil, and blitz to make a soft purée. Shape into 24 mini meatballs with wet hands.

  2. Heat a drizzle of the oil in a large non-stick frying pan. Add half the meatballs and fry for 5 mins, moving them around the pan to evenly colour them. Remove from the pan and cook the remaining meatballs. Keep chilled until ready to serve. Will keep in the fridge for up to one day.

  3. To serve, warm the meatballs, if you like, at 180C/160C fan/gas 4 for 10 mins, then arrange half in the chicory leaves, top with some chilli sauce and sprinkle with the onion and peanuts.

  4. For the pepper version, thread the meatballs onto 12 cocktail sticks with the 2 chunks of pepper and 2 fresh basil leaves either side.

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