Chickadee Meatball Pops with Tropical Dunking Sauce Recipe | Legendairy

Chickadee Meatball Pops with Tropical Dunking Sauce


6
Easy
25 MINS
30 MINS

Try these polenta crusted chicken meatballs with mango yoghurt dipping sauce tonight.

INGREDIENTS

  • 250g lean minced chicken
  • ¼ cup wholegrain breadcrumbs
  • 1/3 cup grated reduced fat cheddar cheese
  • ½ onion, finely chopped
  • ¼ cup chopped parsley
  • 1 clove garlic, crushed
  • 2 tablespoons grated parmesan cheese
  • 1/3 cup polenta
  • freshly ground black pepper, to taste
  • 12 icy-pole sticks
  • 1 cup reduced fat natural yoghurt
  • ¼ cup (50g) finely chopped mango
  • 1 tablespoon chopped fresh herbs (parsley, mint, chives etc)

METHOD

  1. Combine chicken, breadcrumbs, cheddar, onion, 2 tablespoons parsley, garlic and 1 tablespoon parmesan together.
  2. Using wet hands, roll chicken into walnut sized balls. Roll chicken balls in combined polenta, pepper, remaining parsley and parmesan. Place balls on a lined baking tray. Bake at 180°C for 25-30 minutes or until coating is lightly browned. Press an icypole stick into each while still warm.
  3. For sauce, combine yoghurt, mango and herbs. Serve chicken meatballs warm with sauce.

HANDY TIPS

TIP: Substitute finely chopped canned apricots, for mango if desired. For Adults: Try using short lengths of lemon grass as skewers in place of icy-pole sticks, for an extra Asian flavour burst.

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