Ingredients

  • Serves 2 people
  • 360 g chicken breast (minced)

  • 60 g cheddar cheese (grated)

  • 16 g yellow onion (finely diced)

  • 10 g garlic (minced)

  • 2 tsp jalapeno (minced)

  • 1 tbsp fresh parsley (chopped)

  • 1 egg

  • 1 tsp honey

  • ½ tsp sea salt

  • ¼ tsp ground cumin

  • ¼ tsp worcestershire sauce

     

  • brussel sprouts, zucchini & carrots:

    120 g zucchini (cut in 2.5 x 2.5cm cubes)

  • 100 g carrot (peeled and cut in 2.5 x 2.5cm cubes)

  • 100 g brussels sprouts (halved)

  • 60 ml olive oil

  • 1 tsp dried thyme

  • ¾ tsp salt

  • ¾ tsp black pepper

     

  • avocado mayo:

    160 g avocado

  • 12 ml honey

  • 10 ml lemon juice

  • 1 tbsp Dijon mustard

  • 1 ½ tsp garlic (minced)

     

  • garnish & utensils: 

    20 g (fresh parsley, chopped)

  • 15-18 wooden skewers

     

Cheddar Jalapeno Chicken Meatballs
Recipe Courtesy of
Fitthree

Cheddar Jalapeno Chicken Meatballs

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Festive feasting doesn’t have to be all greasy and unhealthy. Brighten up the party with these Cheddar Jalapeno Chicken Meatballs that make for an excellent low carb option for your dinner table! Moist and succulent, these cheesy spiced meatballs are balanced with sweet sauteed vegetables for guilt-free party snacking that your health-conscious guests and loved ones will greatly appreciate.
  • Medium
  • 15 min
  • 30 min
  • 15 min
  • 4 steps
  • 25 Ingredients
  • Medium
  • 4 steps
  • 25 Ingredients
  • 15 min
  • 30 min
  • 15 min

Instructions

  1. Make the meatballs

    • Combine all the ingredients for the meatballs and mix well.
    • Shape into balls.
    • Cook in an oven preheated at 170C till golden, about 15 minutes.
    • Set aside to cool
    Make the meatballs


  2. Cook the vegetables

    • Mix all the ingredients with the vegetables and toss until well-coated.
    • Saute over medium heat in a non-stick pan until the vegetables are tender and bright.
    • Set aside to cool.
    Cook the vegetables


  3. Make the sauce

    • Blend the avocado in a food processor till smooth then add the remaining sauce ingredients and blend till well incorporated. 
    • Press some plastic wrap to keep the sauce from oxidising, and place in the refrigerator to chill till serving time.
    Make the sauce


  4. Assemble skewers

    • Thread half a brussels sprouts onto each skewer, then follow it with a carrot cube and a zucchini cube. 
    • Finish each skewer with a meatball.


Plate and Serve!

Stand or lay the skewers on a serving platter and place the sauce on the side before serving

Plate and Serve!
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    Ingredients
    • Serves 2 people
    • 360 g chicken breast (minced)

    • 60 g cheddar cheese (grated)

    • 16 g yellow onion (finely diced)

    • 10 g garlic (minced)

    • 2 tsp jalapeno (minced)

    • 1 tbsp fresh parsley (chopped)

    • 1 egg

    • 1 tsp honey

    • ½ tsp sea salt

    • ¼ tsp ground cumin

    • ¼ tsp worcestershire sauce

       

    • brussel sprouts, zucchini & carrots:

      120 g zucchini (cut in 2.5 x 2.5cm cubes)

    • 100 g carrot (peeled and cut in 2.5 x 2.5cm cubes)

    • 100 g brussels sprouts (halved)

    • 60 ml olive oil

    • 1 tsp dried thyme

    • ¾ tsp salt

    • ¾ tsp black pepper

       

    • avocado mayo:

      160 g avocado

    • 12 ml honey

    • 10 ml lemon juice

    • 1 tbsp Dijon mustard

    • 1 ½ tsp garlic (minced)

       

    • garnish & utensils: 

      20 g (fresh parsley, chopped)

    • 15-18 wooden skewers

       

    Nutrition
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