Glazed Chicken Balls In Tomato Chutney Sauce

4
Servings
15m
Prep Time
30m
Cook Time
45m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (362.7 g)
  • Calories 410.3
  • Total Fat - 18.4 g
  • Saturated Fat - 5.4 g
  • Cholesterol - 533.9 mg
  • Sodium - 450.6 mg
  • Total Carbohydrate - 23.9 g
  • Dietary Fiber - 2.4 g
  • Sugars - 6.9 g
  • Protein - 36.6 g
  • Calcium - 237.9 mg
  • Iron - 6.4 mg
  • Vitamin C - 23.1 mg
  • Thiamin - 0.2 mg

Step 1

To make chicken meatballs, place al ingredients in a bowl and mix well and then divide into four portions and shape into balls.

Step 2

Combine water, chutney and seasoning in a heatproof roasting pan over a medium heat and add chicken balls and cook, turning occasionally, for about 5 minutes, or until browned and then remove chicken balls.

Step 3

Now add capsicum to the pan and cook, stirring for 2 minutes and then return chicken ball to pan and pour over chutney mixture and cook in a moderate oven (180C0 basting balls halfway through with pan juices, for about 20 minutes or until cooked through.

Step 4

Serve garnished with chopped parsley.

Tips & Variations


No special items needed.

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