Virtual Medical Centre

Chickadee Meatball Pops With Tropical Dunking Sauce

• Ingredients
• Method
• Nutritional Content

Ingredients

• 250g lean minced chicken
• ¼ cup wholegrain breadcrumbs
• 1/3 cup grated Australian reduced-fat cheddar cheese
• ½ onion, finely chopped
• ¼ cup chopped parsley
• 1 clove garlic, crushed
• 2 tablespoons grated Australian parmesan cheese
• 1/3 cup polenta
• freshly ground black pepper, to taste
• 12 icy-pole sticks
• 1 cup Australian reduced-fat natural yogurt
• ¼ cup (50g) finely chopped mango
• 1 tablespoon chopped fresh herbs (parsley, mint, chives etc)

 Method

1. Combine chicken, breadcrumbs, cheddar, onion, 2 tablespoons parsley, garlic and 1 tablespoon parmesan together.
2. Using wet hands, roll chicken into walnut sized balls. Roll chicken balls in combined polenta, pepper, remaining parsley and parmesan. Place balls on a lined baking sheet. Bake at 180°C for 25-30 minutes or until coating is lightly browned. Then press an icy-pole stick into each, while still warm.
3. For sauce, combine yogurt, mango and herbs. Serve chicken meatballs warm with sauce.

Tip: Substitute finely chopped canned apricots, for mango if desired.

For adults: Try using short lengths of lemon grass as skewers in place of icy-pole sticks, for an extra Asian flavour burst.

Nutritional Content

Nutritional Analysis per Serve

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Article Dates:

Created: 25/7/2008

Modified: 29/8/2008