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Chicken and Peach Meatballs

Peaches, Teresa Ulyate

  • Crunchy bite sized snacks with a delicious chicken and peach filling, perfect for lunchboxes and snacking! Serve with mayonnaise, sweet chili sauce or any of your favourite sauces.

  • Tip: The chicken balls can be prepared in advance and cooked just before serving.

  • Makes 20

Ingredients

  • 800 g chicken bangers
  • 1 clove garlic, crushed
  • 2 spring onions, finely chopped
  • 2 peaches (about 250 g) washed, cored and finely chopped
  • 5ml (1 tsp) smoked paprika
  • 10ml (2 tsp) finely chopped parsley
  • 5ml (1 tsp) dried oregano
  • 75g fresh white breadcrumbs
  • salt and freshly ground black pepper
  • 2 large eggs
  • 30 ml (2 Tbsp) water
  • 125 ml (½ cup) cake flour
  • 375 ml (1½ cups) panko breadcrumbs
  • vegetable oil, for frying

Method

  1. Squeeze the chicken mince out of the sausages into a large bowl and discard the casings. Add the garlic, spring onions, peaches, paprika, parsley, oregano and breadcrumbs. Season well with salt and pepper. Mix well to combine.
  2. Whisk the eggs and water together in a separate bowl to combine. Sprinkle the flour and breadcrumbs onto two plates. Divide the chicken mixture into 20 balls. Roll each ball in the flour, then dip in the egg. Lastly roll the balls in the breadcrumbs to coat. Refrigerate for 30 minutes.
  3. Heat 1cm of oil in a frying pan. Fry the chicken balls in batches for a few minutes per side until dark golden and cooked through. Transfer to a piece of kitchen towel. Serve as is or with your choice of sauce.