Chicken Meatballs & Peach Chutney recipe

Recipe for Chicken Meatballs – with a lovely homemade peach chutney

Ingredients

Peach Chutney:
10 ml (2 T) sunflower oil
1 small brown onion, chopped
2.5 ml (½ t) grated gingerroot
1 clove garlic, crushed
2.5 ml (½ t) ground cumin
1 x 410 g can Rhodes Peach Halves in Syrup, drained and chopped
125 ml (½ C) brown sugar
125 ml (½ C) red wine vinegar
salt and freshly ground black pepper

Chicken Meatballs:
15 ml (1 T) sunflower oil
1 medium brown onion, finely chopped
1 clove garlic, crushed
65 ml (¼ C) chopped parsley
400 g chicken mince
400 g pork mince
1 egg, lightly beaten
salt and freshly ground black pepper
250 ml (1 C) breadcrumbs
sunflower oil for frying

How to
To make the Peach Chutney, heat the oil in a medium saucepan and add the chopped onion. Fry for five minutes over medium heat or until the onion begins to soften.

Add the gingerroot, garlic and cumin and fry for two minutes more.

Add the Rhodes Peach Halves.

Add the sugar and the vinegar. Bring the chutney to the boil and then lower the heat and simmer gently until the chutney thickens.

Season to taste with the salt and pepper.

Set aside to cool.

To make the chicken meatballs, heat the oil in a frying pan and add the onion. Fry for five minutes over medium heat or until the onion begins to soften.

Add the garlic and parsley and fry for two minutes more.

Cool.

Place the chicken mince and the pork mince into a large bowl and mix well.

Add the cooked onions and mix well.

Add the egg and the salt and pepper and mix well.

Use the breadcrumbs to roll the mixture into even sized balls.

Recipe provided by Rhodes food products. Visit their website here for more great recipes.

Recipe ID 28673

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