This is the first time I’ve made these and they turned out pretty well. The beauty of meatballs or rissoles etc is that you don’t really have to stick to a recipe – just get the consistency right and include certain ingredients that bind them together and they will turn out beautifully every time.
When it comes to freezing meatballs, what I usually do is mix them up, then roll into balls (dampen your hands with water before rolling – they will roll so much easier). I then pop them onto a tray lined with baking paper then pop them into the freezer for about half an hour to harden slightly. Then I can pop them into a freezer bag and they won’t stick together in a bit of a gluggy mess. All I have to do before cooking, is take out the amount I want to cook and cook them!
I usually would add some grated onion to meatballs – but I had run out!
500g chicken mince
1 small potato, grated
1/2 carrot, grated
1 clove garlic, chopped
1/2 teaspoon ginger (out of the jar)
1 squirt of chilli paste
1/4 cup hoi sin sauce
salt & pepper
Combine all the ingredients, mixing in enough breadcrumbs to form a mix that will roll into balls. Roll the mixture into balls – I usually use about a big teaspoon full, but you can do larger if you want big meatballs or rissoles. If freezing, pop them onto a tray (as per instructions above). To cook, preheat a pan with some olive oil about 1-2cm deep. Cook meatballs in batches, turning until cooked and the meatballs have turned a lovely dark caramel colour.
What to do with the meatballs? Lots of options of course, limited only by your imagination.
Appetizers with a sweet chilli dipping sauce
You could serve them on a bed of mash drizzled with some chicken gravy
I heated a can of tomato and basil soup, cooked a cake of dried noodles and mixed them in a bowl topped with the chicken meatballs… Very delish!