Virtual Medical Centre

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

• Ingredients
• Method
• Nutritional content

Ingredients

• 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

1. Combine chicken, breadcrumbs, cheddar, onion, 2 tablespoons parsley, garlic and 1 tablespoon parmesan together.
2. 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.
3. 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:

More recipes 

For more healthy and tasty recipes, including recipes for breakfast, snacks, parties, dinner and dessert, as well as recipes for kids, see Recipes.

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Article Dates:

Created: 25/7/2008

Modified: 3/6/2010