Chicken, Haloumi and Mint Meatballs

This is another of my quick and easy recipes that’s perfect for school lunchboxes.

Use either ready-made chicken mince, or mince your own meat using your Thermomix (remember to partially freeze before mincing).

The quinoa flakes add protein and ensure this recipe is gluten free. They are yummy served with a yoghurt dipping sauce.

Freezer friendly, but remember to defrost overnight in the fridge and keep chilled until lunchtime!

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Chicken, Haloumi and Mint Meatballs

Servings: 40

Author: Rebecca McAlister

Prep time: 10 MinCooking time: 10 MinTotal time: 20 Min

Ingredients

• 500g chicken breast, in pieces
• 1/2 brown onion
• 6 sprigs mint
• 125g haloumi cheese
• 1 zucchini, in pieces
• 1 carrot, in pieces
• 1 egg
• 100g quinoa flakes
• Salt and pepper, to taste
• Olive oil, for frying

Preparation

1. Place onion, mint, zucchini, carrot, haloumi and egg into bowl and process, 6 seconds/speed 5. 
2. Weigh in 100g quinoa and mix 5 seconds/reverse/speed 3. Set aside in a large bowl. 
3. Without washing the Thermomix bowl, place chicken pieces into bowl and mince, on turbo/2 seconds/3 times or until a good consistency is achieved. 
4. Add chicken to vegetable and egg mixture and combine. If the mix is too wet, add a little more quinoa. 
5. Pre-heat a large non-stick pan with a good amount of quality olive oil (not too hot or the meatballs will burn) and cook meatballs in batches.

Tools and equipment

1. Heavy based frying pan

Notes:

Freezes well.

Nice served with a yoghurt dipping sauce.

Did you make this recipe?

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