- ½ celery stick, cut into small chunks
- 1 small carrot, cut into small chunks
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 500g boneless skinless chicken thighs, cut into chunks
- a few chives, snipped
- oil, for greasing
Heat oven to 200C/180C fan/gas 6. Blitz the celery, carrot, chicken and chives in a food processor until finely chopped. You may need to use a spatula to scrape the sides of the bowl a few times.
Shape into small meatballs. If freezing, space out on a tray and put in the freezer. Once frozen, transfer to a freezer bag and take them out when needed. Defrost thoroughly in the fridge before cooking.
To cook, put on a baking tray lined with greased foil and bake for 10 mins or until browned and cooked through.
Served with boiled rice and steamed broccoli.
Jazz it upIf your family are partial to stronger flavours, serve with a little chilli or soy sauce for adults and older kids.