Chicken meatballs with 'hidden' veg
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Time to make:
55 mins, prep 20 mins, cook 35 mins
$3.20 per serve
(at time of publication)
Full ingredients list:
- cooking oil spray
- 250g eggplant (about 1/2 medium-size one), cut into 1cm cubes
- 480g chicken mince
- 1 teaspoon grated lemon zest
- 1 tablespoon finely chopped mint leaves
- 1 tablespoon chopped chives
- 1 1/2 cups tomato pasta sauce
- 1 medium Lebanese cucumber
- 200g tub low-fat natural yoghurt
- 100g low-fat ricotta
- 1 clove garlic, crushed
- 1/4 teaspoon dried mint
- large green salad, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Spray a large frying pan with oil. Add eggplant and cook over medium heat for 8–10 minutes, until very soft. Add 1 tablespoon water to the pan every few minutes to prevent eggplant from sticking. Cool.
Step 2 Place chicken, lemon zest, mint and chives into a bowl and add cooked eggplant. Mix together with hands and form 20 meatballs.
Step 3 Spray large frying pan with oil. Brown meatballs. Add tomato sauce to pan and bring to the boil. Reduce heat and cover with tight-fitting lid or piece of foil. Simmer over low heat for 20 minutes, or until cooked.
Step 4 Meanwhile, make tzatziki. Grate cucumber and squeeze out excess liquid. In a bowl, beat together yoghurt, ricotta, garlic and mint until smooth. Fold through grated cucumber. Serve tzatziki with meatballs and salad.
Include a small wholegrain bread roll with this meal – it's only an extra 370kJ.
About this recipe
First published: January 2011