Chickadee Meatball Pops with Tropical Dunking Sauce (Polenta Crusted Chicken Meatballs with Mango Yoghurt Dip)

Ingredients
Method
Nutritional content

Dairy Australia

Ingredients

Serves 6 (123 g per serve)

250 g lean minced chicken
1/4 cup wholegrain breadcrumbs
1/3 cup grated Australian reduced fat cheddar cheese
1/2 onion, finely chopped
1/4 cup parsley, chopped
1 clove garlic, crushed
2 tablespoons grated Australian parmesan cheese
1/3 cup polenta
Freshly ground black pepper, to taste
12 icy-pole sticks
1 cup Australian reduced fat natural yoghurt
1/4 cup (50 g) mango, finely chopped
1 tablespoon fresh herbs, chopped (parsley, mint, chives, etc)

Method

Combine chicken, breadcrumbs, cheddar, onion, 2 tablespoons parsley, garlic and 1 tablespoon parmesan together.
Using wet hands, roll chicken into walnut-sized balls. Roll chicken balls in combined polenta, pepper, remaining parsley and parmesan. Place balls on a lined baking sheet. Bake at 180°C for 25–30 minutes or until coating is lightly browned. Press an icy-pole stick into each, while still warm.
For sauce, combine yoghurt, mango and herbs. Serve chicken meatballs warm with sauce.

Tip: Substitute finely chopped canned apricots for mango, if desired.

For adults: Try using short lengths of lemongrass as skewers in place of icy-pole sticks, for an extra Asian flavour burst.

Nutritional content

Nutritional analysis per serve:

Energy	695 kJ 166 cal
Protein	14.1 g
Total fat	6.7 g
Saturated fat	3.0 g
Carbohydrates	11.4 g
Sugars	4.6 g
Dietary fibre	0.9 g
Sodium	154 mg
Calcium	163 mg
Iron	0.9 mg

Chickadee meatballs with tropical dunking sauce

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