Chicken and cheese meatballs – gluten free

This is quick and easy to do in the microwave, you can serve it with vegies, or a nice salad (try the creamy pasta salad for example).  It makes 12 medium sized meatballs and should serve 4.  I like the combination of chicken and cheese, but if you prefer you could do it with a beef mince, or even try a turkey mince.

Chicken and cheese meatballs

Chicken and cheese meatballs

500g chicken mince;

1/2 cup gluten free breadcrumbs;

3 finely chopped spring onions;

2 tbsp fresh parsley, finely chopped (substitute with 1 tbsp dried parsley if you don’t have fresh);

1 tsp gluten free Worcestershire sauce;

1 beaten egg;

60g hard cheese (try a sharp cheddar) cut into 12 cubes;

Gluten free plain flour for dusting your hands;

440g can gluten free condensed tomato soup;

1/2 cup water.

 

In a large bowl, mix the mince, crumbs, onion, parsley, sauce and egg.  Dust your hands with flour and keep a bit more aside if required.   Divide mixture into 12 and form each around a cube of cheese to completely encase the cheese.  Arrange meatballs in a microwave safe container that has a lid.  Mix the soup and water and pour over the meatballs.  Cover and cook on medium for 20 minutes, then remove cover and cook for a further 10 minutes.

Chicken meatballs with coriander and cashew pesto

This is extremely simple to make and should be enough for four people.  It goes well with the green tea steeped microwave rice.

Chicken meatballs with coriander and cashew pesto

Chicken meatballs with coriander and cashew pesto

 

500g chicken mince;

3 tbs bought coriander and cashew pesto.

 

Mix ingredients together, shape into meatballs (you should get approximately 14).  Cook on a gentle heat until cooked through, approximately 15 minutes, turning as needed.