CHICKEN & BASIL MEATBALLS
Serve these Thai chicken chicory bites and roasted pepper skewers when you're next entertaining. Both make great low-calorie, healthy dinner party canapés
Provided by Sara Buenfeld
Categories Buffet, Canapes
Time 40m
Yield 24 (12 of each flavour)
Number Of Ingredients 13
Steps:
- Put the shallot into a food processor and pulse briefly to chop. Add all the remaining meatball ingredients, except for the oil, and blitz to make a soft purée. Shape into 24 mini meatballs with wet hands.
- Heat a drizzle of the oil in a large non-stick frying pan. Add half the meatballs and fry for 5 mins, moving them around the pan to evenly colour them. Remove from the pan and cook the remaining meatballs. Keep chilled until ready to serve. Will keep in the fridge for up to one day.
- To serve, warm the meatballs, if you like, at 180C/160C fan/gas 4 for 10 mins, then arrange half in the chicory leaves, top with some chilli sauce and sprinkle with the onion and peanuts.
- For the pepper version, thread the meatballs onto 12 cocktail sticks with the 2 chunks of pepper and 2 fresh basil leaves either side.
Nutrition Facts : Calories 29 calories, Fat 1 grams fat, Carbohydrate 1 grams carbohydrates, Protein 3 grams protein, Sodium 0.1 milligram of sodium
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
