The BBC Good Food logo
Chicken & basil meatballs on skewers

Chicken & basil meatballs

By
Rating: 5 out of 5.1 rating
Rate
loading...
Magazine subscription – Get a cocktail kit & exclusive class when you subscribe
  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Easily doubled
  • Healthy
Nutrition: Per Thai chicken chicory bite (12)
HighlightNutrientUnit
low inkcal29
fat1g
saturates0g
carbs1g
sugars0g
fibre0g
protein3g
salt0.1g
Advertisement

Ingredients

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
  • 25g salted peanuts , finely chopped

For the roasted pepper sticks

You will need

  • 24 cocktail sticks

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

RECIPE TIPS
NUTRITION PER ROASTED PEPPER STICK (12)

29 kcals • fat 1g • saturates none • carbs 1g • sugars none • fibre none • protein none • salt 0.1g

Goes well with

Recipe from Good Food magazine, December 2017

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 5 out of 5.1 rating
Advertisement
Advertisement
Advertisement

Sponsored content