Chicken Meatballs with Yoghurt Dipping Sauce

These tasty chicken meatballs are packed with vegetables and make a versatile family meal – serve them with a fresh salad, add them to lunchboxes or enjoy them with a simple lemon yoghurt dipping sauce.

Ingredients

• 500 g chicken mince
• 1 medium carrot, grated
• 1 medium zucchini, grated
• ½ onion, finely diced
• 1 egg
• 1 tbsp lemon juice
• 1 small bunch fresh coriander, chopped
• ½ cup pitted prunes
• 4 slices wholegrain bread, made into breadcrumbs
• 2 garlic cloves, crushed
• 2 tbsp olive oil, for cooking

Lemon Yoghurt Dipping Sauce

• 1 cup full-cream yoghurt
• 1 tbsp lemon juice
• 1 tbsp lemon zest
• Salt and pepper, to taste

Method

1. Prepare the prunes: Place the prunes in a bowl and cover with hot water. Leave for approximately 5 minutes to soften, then drain and finely chop or blitz in a food processor.
2. Make the meatball mixture: Add the softened prunes, chicken mince, carrot, zucchini, onion, egg, lemon juice, coriander, breadcrumbs and garlic to a large bowl. Mix well using clean, damp hands.
3. Shape the meatballs: Roll the mixture into evenly sized balls.
4. Cook the meatballs: Heat the olive oil in a large frying pan over medium heat. Add the meatballs and cook, turning regularly, until golden on the outside and completely cooked through.
5. Make the dipping sauce: Combine the yoghurt, lemon juice and lemon zest in a small bowl. Season with salt and pepper to taste.
6. Serve: Serve the chicken meatballs with the lemon yoghurt dipping sauce and a fresh side salad or vegetable sticks.

Recipe adapted from the Bone Health Foundation.