CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Chicken And Corn Meatballs

1

  • Overview
  • Ingredients
    20 items
  • Directions

These Chicken and Corn Meatballs are bursting with flavor from fresh herbs and zesty lemon, served with a vibrant roasted red pepper sauce. Perfectly golden and juicy, they make for a delicious and satisfying meal.

  • 500g Chicken mince
  • 1 Egg
  • 15g Panko breadcrumbs
  • 5ml salt
  • 100g Corn Kernels
  • 2 Garlic cloves
  • Zest of 1 lemon
  • Juice of 1 lemon
  • 40ml Chopped fresh coriander
  • 60ml Spring Onions
  • Black Pepper
  • Sunflower Oil

Roasted Red Pepper Sauce

  • 2 red peppers
  • 30ml olive oil
  • 40ml Chopped fresh coriander
  • 2 Garlic cloves
  • 15ml sweet chilli sauce
  • 30ml Red wine vinegar
  • 1 Chili
  • Salt and black pepper for seasoning

  • Place the peppers on a baking tray and roast for about 30 minutes at 200°C. Place peppers immediately in a plastic bag and seal. Leave to sweat. Once cooled – remove the skins.
  • Place the peppers with the rest of the sauce ingredients in a jar and use a stick blender to blend till smooth. Taste and adjust the seasoning.
  • Mix together all the chicken meatball ingredients (except the sunflower oil) and shape meatballs the size of golf balls with your hands (wet your hands lightly).
  • Pour about 5mm sunflower oil into a frying pan and heat. Fry the meatball on medium heat on both sides until cooked and golden brown. Drain on kitchen paper and serve with the sauce on the side.