Makes 12 (3 per person)
Ingredients
- 600g lean chicken mince
- 3/4 cup breadcrumbs
- 1 large onion (finely chopped)
- 2 cubes frozen spinach or approx. 50g
- 2 Tablespoons BBQ sauce
- 2 handfuls lettuce
- 1 tomato
- 1/2 avocado
- 1 tablespoon pine nuts
- 50g crumbled feta
- 1 tablespoon balsamic vinegar dressing
Method
- Thaw spinach in microwave (approx. 30 secs)
- Put all ingredients in a bowl and mix
- Grab a handful of mince mixture and roll in your hands to make a meatball
- Make all your meatballs approx. 12 meatballs (3 each)
- Heat frypan and spray with oil
- Cook meatballs turning regularly approx. 10 min
- While meatballs are cooking make the salad
- In a bowl grab lettuce, avocado, tomato, pine nuts and crumbled feta and sauce and mix
- Add chicken meatballs and serve
Adam’s Tip: have your leftover meatballs for a meatball sandwich the next day