These mini-meatballs are the perfect hors d’oeuvre to prepare ahead of time and reheat for a party. The carrots add crunchy texture as well as nutrients. To reduce prep time, have your family help shape them. For variety, roll some in crushed peanuts.
Baking Time: 15 minutes
Preparation Time:
Appetizers: 48
Ingredients
- 3 cups (750 mL) coarsely grated Ontario Carrots (about 1 lb/500 g)
- 2 cloves Ontario Garlic, crushed
- 1 Ontario Egg, beaten
- 1/3 cup (75 mL) minced fresh Ontario Coriander Leaves (Cilantro)
- 2 tbsp (25 mL) lime juice
- 1 tbsp (15 mL) finely grated gingerroot
- 1-1/2 tsp (7 mL) ground coriander
- 1 tsp (5 mL) Asian chili hot sauce
- 1/2 tsp (2 mL) salt
- 1/2 cup (125 mL) fine dry bread crumbs
- 8 oz (250 g) ground Ontario Chicken or Turkey
Dipping Sauces (optional): Thai chili sauce, sweet chili sauce or Peanut Sauce (recipe follows)
Instructions
In large mixing bowl, combine carrots, garlic, egg, minced coriander (cilantro), lime juice, gingerroot, coriander, hot sauce and salt; mix thoroughly. Stir in bread crumbs and ground chicken until well mixed.
Line 2 baking sheets with parchment paper or lightly coat with cooking spray.
With dampened hands, roll about 1 tbsp (15 mL) chicken mixture into each ball; place on prepared baking sheet. Bake in 375°F (190°C) oven for 12 to 15 minutes or until firm and no longer pink inside. Serve as is or with dipping sauces. If preparing ahead of time, cool and chill or freeze and reheat in low oven or microwave.
Peanut Sauce: In small saucepan, whisk together 1 cup (250 mL) coconut milk, 2 tbsp (25 mL) crunchy peanut butter, 1 tbsp (15 mL) Thai mild curry paste,
1 tbsp (15 mL) lime juice and 1 tbsp (15 mL) packed brown sugar. Bring to boil, stirring constantly; reduce heat and simmer 5 to10 minutes or until thickened slightly.
Tip: After shaping the balls, roll in finely chopped unsalted peanuts to coat before baking.
Nutritional information
1 Appetizer:
- PROTEIN: 1 gram
- FAT: 1 gram
- CARBOHYDRATE: 2 grams
- CALORIES: 20
- FIBRE: 0
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