Ingredients:Chicken Mince 125g
Red Onion 1⁄4 finely diced
Garlic Powder 1g ( 1⁄4 tsp )
Chilli Flakes 1g ( 1⁄4 tsp )
Parsley 1⁄4 bunch ( 1⁄4 cup )
Zucchini 1 spirallised or grated
Pesto 30g (2 tbsps )
Lemon 1⁄4 optional, to squeeze
Olive Oil 5ml ( 1⁄4 tbsp )
- Get started on your chicken balls by combining the mince in a bowl with the chilli, garlic powder, flat-leaf parsley and red onion. Season the mixture well and mix together well until all flavours are generously combined evenly. Using your hands, roll onto just smaller than golf ball size balls.
- Heat your fry-pan over medium heat and add a little olive oil. Cook your chicken balls for -12 minutes each side, turning regally, for about 8-10 minutes until cooked through and golden brown on the outside. The smaller your balls, the quicker they will cook. once cooked, remove from the pan and set aside.
- Using a grater, mandolin, spiralliser or with a knife, cut your zucchini into zucchini noodles. In a bowl combine the zucchini noddles with the pesto and using your hands massage well to coat evenly.
- Serve your chicken balls with your pesto pasta, drizzle with some fresh lemon juice if you like and season with salt and pepper and enjoy.
MACROS (per serve):