Chicken Meatballs with a Sweet and Sour Plum Chutney

• Serves 4 – 6
• Prep time: 20 minutes
• Cook time: 30 minutes
• Total time: 1 hour 50 minutes – including chill time

Method

Chicken meatballs

1. In a mixing bowl, add chicken mince, parsley, garlic powder, onion powder, paprika, parmesan cheese and salt and pepper together until well combined.
2. Using an ice cream scoop or tablespoon, shape the meatball rounds, once complete place in the refrigerator for at least an hour to hold it’s shape.
3. Once the meatballs are firm, heat a large sauce pan over medium heat and sauté for 10-15 minutes, ensure that they are golden brown on all sides and set aside.

Plum chutney

1. Core and dice plums and set aside. In a heavy base medium sauce pot add cooking oil and sauté onions until translucent. Add plums bay leaf, cloves, ginger and sugar, stirring occasionally. Cook for about 8-10 minutes on low-medium heat until the mixture turns to liquid.
2. Add orange zest and juice, soy sauce and cook until desired consistency. Stir often to prevent the chutney from sticking to the bottom of the pot.
3. Add the vinegar, season with salt and pepper, and cook over low heat for 5 more minutes. Stir frequently to prevent burning. Add a tablespoon at a time of water if it is too thick.
4. Add prepared chutney into the sauce pan with chicken meatballs over low heat, combine and toss together until all the chicken meatballs are fully covered with the plum chutney.
5. Serve warm with rice, sautéed green beans and sesame seeds.