LeaderBrand Squash and Chicken Meatballs

Chicken Meatballs with Roast Squash

Serves 4-6.


Preheat oven to 180°C on fan bake and line a large roasting dish with baking paper.

Mix together the chicken mince, breadcrumbs, chives, thyme leaves, ginger, sweet chili sauce and lemon zest. Season to taste with salt and freshly ground black pepper. Add the egg and mix well. Leave to chill in the fridge for 20 minutes before rolling.

In the meantime, arrange the LeaderBrand Squash pieces in a single layer on the baking tray. Season with salt and pepper, and drizzle with a little of the olive oil. Place in oven and cook for 25 minutes.

Remove meatball mixture from fridge and roll spoonfuls into walnut sized-balls.  Heat 2 tablespoons of oil in a frying pan and cook the meatballs for 5 to 7 minutes, turning to ensure even cooking. Remove from pan and keep warm. 

Mix the chopped tomatoes with sweet chili sauce and season to taste.  Then when the squash is nearly cooked, arrange the meatballs over the squash pieces and pour tomato mixture over the top. Place back in the oven and cook for a further 15 minutes, or until the squash is tender and the sauce is bubbling. Allow to rest for 5 minutes before serving. Garnish with fresh thyme and parsley leaves.

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