Chicken balls on their own are good, but with added quinoa are even better. You can sneak a whole range of veggies into these balls if you need to, as they will be perfectly disguised under a layer of chicken-y deliciousness. You can make them in advance and cook when you’re ready or cook and freeze. Either way they are a handy little meal to have around.

These can be adapted to be egg, gluten and/or dairy free.

Nutrition Note: Quinoa is high in carbohydrates and has a low GI, providing a nice steady stream of energy.

Ingredients

• 1 tbsp butter
• 1/2 leek, finely sliced
• 400g chicken breast or 300g leftover roast chicken
• 1 tbsp dijon mustard
• 1 handful fresh parsley, chopped
• 1 egg* (optional)
• 1/4 cup grated parmesan cheese*
• 1/2 cup cooked quinoa* (or 1/4 cup breadcrumbs - use gluten free if required)
• 1 tbsp extra virgin olive oil to fry
• *Note: Cook quinoa according to packet directions as they do vary.
• *Note: Omit cheese and or egg if required for allergies
• Tip: If you have a fussy eater you can hide a whole range of vegetables in these meatballs

Method

Step 1

Heat butter in a small frypan over medium. Sauté the leek for a few minutes until soft. Remove from the heat and set aside. -

Step 2

In a food processor, process chicken, dijon and herbs until well minced (you can add any other vegetables here). -

Step 3

Combine the chicken, leek, egg and quinoa (or breadcrumbs). Use your hands to shape the chicken mixture into small balls. -

Step 4

Heat a large frypan over medium. Fry the chicken balls for around 5 minutes, turn and repeat until cooked through. Alternatively, preheat the oven to 180°C place balls on tray lined with baking paper, and bake for 30 minutes or until golden and cooked through. -