Chicken and Apple Meatballs

When you're on a tight budget like we are, trying something different can sometimes feel like too much of a risk but cooking the same meals over and over becomes a such a bore.

I recently picked up a cheap bulk load of apples. I've done apple pies, scrolls, crumbles, turnovers.... I wanted to try something different!

These chicken balls only get a 2.5 star rating from the family. Mr13 doesn't like anything that doesn't fit into his neat little world of 'what should be' and according to him, fruit in meatballs should NOT be! Miss2 gave an instant rejection and Mr.Wonderful said, "It's OK but could you just do it without the apple?"
Full approval was given by Mr3 and I also thought they were pretty good.

Just like my Chicken and Potato Rosties, these stay beautifully moist. 

Chicken and Apple Meatballs

4 medium red delicious apples
1 small brown onion
500g minced chicken
1 cup bread crumbs
1/2 teaspoon oregano
1/2 teaspoon sweet basil
1/4 teaspoon chilli flakes
2 Tablespoons cooking oil

1 chicken stock cube or 1 cup chicken stock
1 teaspoon sweet paprika
1/4 teaspoon dried onion flakes
1/8 teaspoon dried ground garlic
2 teaspoons cornflour

• Core and grate apple and onion. I don't peel my apples but you can if you prefer.
• Combine apple, onion, chicken, crumbs and herbs either by hand or in the food processor.
• Turn oven onto 150°C with an oven proof dish or plate to keep meatballs warm while cooking.
• Heat oil in a large frypan/skillet.
• Roll mixture into balls, approximately 1 Tablespoon each ball.
• Cook in batches in frypan until browned on the outside.
• Transfer browned meatballs to heated oven.
• Continue until all meatballs are cooked.
• Using the same frypan with any remaining cooking juices, add stock cube, onion, garlic and paprika and fry, stirring vigorously for about 30 seconds.
If you are using real stock, add this at the next step instead of water.
Add 1 cup water and cornflour and bring to the boil to thicken. If sauce is too thick, add more water.

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