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CHICKEN PRUNE MEATBALLS & LEMON YOGHURT DIPPING SAUCE

Preparation time: 20 minutes
Serves: 4 – 6. Makes approx. 25 balls.

Meatballs :
500g chicken mince
1 medium carrot, grated
1 medium zucchini, grated
1/2 onion, finely diced
1 egg
1 tbsp lemon juice
small bunch of coriander
1/2 cup (100g) Australian prunes, pitted
2 cups crumbed fresh bread*
2 cloves garlic, minced

Lemon yoghurt dipping sauce:
1 cup regular fat natural yoghurt
1 tbsp lemon juice
1 tbsp lemon zest
Salt and pepper to taste

  • Pour hot water over the prunes. Soak for 5 minutes. Drain and chop finely (or blitz in a food processer if you prefer).
  • Mix all ingredients together and with wet hands, form balls.
    Heat 2 tbsp olive oil in a deep frypan and cook the meatballs, turning regularly until cooked through and crisp on the outside.

 

  • To make the yoghurt dipping sauce stir all ingredients together. Serve with a salad or steamed or fresh vegetables.

*Use wholemeal bread to add more fibre. Good lunch box option

Recipe courtesy: The Australian Prune Industry Association @ausprunes
Recipe developer: Fiona Walmsley
Styling: Lisa Madigan
Photography: Lean Timms