I really should think about a shorter title but Chicken Meatballs and Cabbage doesn’t quite have the same ring to it. This makes for a scrumptious lunch or light dinner and comes together in no time at all.
The picture leaves much to be desired but the flavour was delicious, promise.
Mini Chicken Meatballs over Butter Fried Baby Cabbage and Roma Tomatoes
500g ground chicken
45ml finely diced onion
15ml sweet chilli sauce
10ml chicken stock powder
5ml dried thyme
Salt and black pepper to taste
1 baby cabbage shredded
8 Roma tomatoes halved
Combine all of the ingredients except for the cabbage and tomatoes in a bowl and form small meatballs.
Pan fry the meatballs in a little drizzle of olive oil and set aside.
Melt a good sized knob of butter in a pan and fry the cabbage and tomatoes for 2 minutes.
Dad was on duty to make supper the one evening during their Easter visit and decided to make his scrumptious juicy meatballs. I was hoping to get quantities for you but alas, ingredients was the closest I could get. Dad says everything is all about feel, so you can add as much or as little of each ingredient to suite you. I have put guestimates taken from watching dad at work.
1kg ground beef
5 slices white break soaked in milk and excess liquid squeezed out
1 onion chopped
Handful flat leaf and moss curled parsley chopped
20ml spice of choice
15ml balsamic vinegar
15ml soya sauce
15ml Worcestershire sauce
Salt and pepper to taste
Combine all the ingredients together in a ball and shape balls
Place balls on a floured board and refrigerate for 30 minutes.
Fry the meatballs in very shallow oil over a medium heat.
This is the new spice dad found at Spar and it is a must buy – absolutely delicious!