Cajun Style Chicken Meatballs
| Serves: 4 | Course: Main | Meal: Dinner | Category: Chicken | Cuisine: American | Machine: Kitchen machine | Total time (min.): 30 |
Spicy and flavourful chicken meatballs, seasoned with zesty Cajun spices, offering a taste of the American South in every bite.
Ingredients
- 450g/1lb boneless and skinless chicken thigh meat
- 10ml/2 tsp Cajun spice mix
- 10ml/2 tsp hot chilli sauce
- Salt and freshly ground black pepper
- 15ml/1 tbsp chopped fresh parsley
- 5ml/1 tsp cornflour
- 30ml/2 tbsp plain flour
- 30ml/2 tbsp sunflower oil
- 1 small red pepper, halved lengthways and deseeded
- 60ml/4 tbsp soured cream
- Boiled rice and salad leaves to serve, optional
Tools
- Kitchen Machine
- Mincer with fine screen
- Mixer bowl with k beater and processor with thick slicing plate
Method
- Mince the chicken using the mincer fitted with the fine screen, straight into the mixer bowl.
- Add the Cajun spice mix, chilli sauce, a little salt, parsley and cornflour. Using the K Beater at minimum speed, mix together.
- Divide the mixture into 16, roll into balls and coat in flour to make them less sticky. Heat the oil in a large frying pan. Shallow fry over a gentle heat for about 10 minutes, turning occasionally until browned.
- Meanwhile fit the food processor with the thick slicing plate and slice then peppers into thin strips. Add the strips to the pan and increase the heat slightly. Fry for 5 minutes, or until the pepper is slightly burnt at the edges.
- Remove from the heat, pour in the soured cream and season well.
- Leave for 2-3 minutes and let the cream bubble whilst the pan is cooling. Serve on a bed of rice if wished, with a mixed leaf salad.
