Steggles Chicken Mince is new to the market, and is made from a blend of chicken thigh fillet and chicken breast fillet, with no other ingredients. It is lean, so it gives you a really high protein content. It is available Australia wide in the meat section of Coles, for $11 for two 500g packets. Steggles are giving Food, Glorious Friendly Food readers the chance to win a prize pack by commenting below about what their favourite chicken dish is.
NOTE: give away is now closed.
For the Meatballs:
- 500g (just over 1 pound) chicken mince
- 1 small onion
- 3-4 cloves
- 1+1/2 cups / 125g quinoa flakes (or other gluten free crumbs)
- 1/4 cup unsweetened plain apple sauce (if you don't have it on hand you can use an egg plus a tablespoon honey or maple syrup instead)
- 3 rosemary sprigs (about 10cm long each)
- handful fresh sage leaves
- a few grinds each of sea salt and pepper
- coconut oil, ghee or butter for frying
- 1 large onion
- 3 cloves garlic
- 2 sprigs rosemary
- a couple of generous handfuls of 'garden greens' (kale, spinach, cabbage, rocket etc)
- 1 large red capsicum
- 2 tablespoons balsamic vinegar
- 1 x 690ml bottle of plain tomato passata (about 2+2/3 cups)
- 1/2 cup water
- sea salt and pepper
Preheat oven to 170 degrees Celsius (340F).
For the meatballs:
- Finely chop the onion, garlic and herbs (this can be done in a food processor,
or Thermomix speed 8 / 2 seconds).
- Remove to a bowl, add all
other meatball ingredients and mix with your hands until it is completely mixed
- Roll into balls. Mine are small-ish: about 28
balls in total.
- Heat coconut oil/ghee/butter in a large
casserole pot (it will later go in the oven) over medium-high heat. Brown
the balls on the top and bottom. There is no need to cook them through, just get a nice crunchy 'browning' happening.
- Remove balls from pan and set aside while making the sauce.
- Finely chop the onion, garlic, garden greens, capsicum and rosemary (you can also do this in a food processor, or Thermomix speed 10 / 2 seconds / scrape
down and blend another second).
- If there is no oil remaining in the pot
after removing the balls, add a little more.
- Over medium-high heat, fry off these chopped ingredients til the onion is soft.
- Add the balsamic vinegar and fry off til the liquid is almost gone.
- Add the passata, put half a cup of water in the empty bottle, swish it around and pour into the pot. Add salt and pepper to
- Cook, stirring occasionally until it begins to
- Return the meatballs to the pot, stir them in so they are covered in sauce.
- Cover with lid and place in oven for 30
- Check that meatballs are cooked through and that the sauce has reduced to desired consistency. If not, cook a little longer.
- Serve immediately, with pasta if desired, or some extra steamed green vegetables.
https://www.steggles.com.au/recipes/chicken-mince-recipes for more info about Steggles Chicken Mince.