Chicken and veggie rissoles

My littlest little possum, Grace, is fast getting to the point where she doesn’t want me to feed her much anymore (except for yoghurt, which she will happily be fed!!). She is much happier experimenting with finger food, where she can choose what she puts in her mouth next, and can also touch and feel all the food before she eats it. It’s actually an amazing little milestone and it is so lovely as her mum to see her have such an interest in food!

Having learned of her peanut allergy a couple of weeks ago, I am still quite weary with what I am feeding her, and I am not at a point where I am comfortable giving her anything I have not made myself. As such, in the last few weeks I have been looking for quick and easy finger food recipes that she can safely enjoy, but that the rest of the family can eat as well.

Everyone loves a cheeky little meatball, so I have come up with this recipe which is quick to prepare and easy to make. I chose to make these using chicken mince, but there is no reason why you couldn’t substitute the chicken for beef mince, and follow the remainder of the recipe accordingly. For the girls I make the mixture into tablespoon size meatballs, but for adults these can easily be made into larger, patty size portions which go beautifully with some bite size roast potatoes and salad.


How annoying is this!?!

I also bake these in the oven, rather than fry them in a pan. I find this a quicker approach as you can just pop them in the oven and clean up the dishes while they cook. It also reduces the likelihood of flat, burnt on one side meatballs / ‘eyeballs’ which I think if we are honest we could all admit we have been there!


Another great thing about this recipe (apart from being really tasty) is that you can pop the cooked meatballs in the freezer and whip them out for lunch or dinner on a rainy day.


500g chicken mince
1 carrot, peeled and grated
1 clove garlic, minced
2/3 cup spring onion, sliced (this works out to be about one 1-2 spring onions)
1 cup grated cheddar cheese
1/2 cup corn kernels
1 egg
1 cup fresh bread crumbs (about 1 slice of bread, blitzed)
salt and pepper
1 tsp dried parsley

Prep time: 15 minutes
Cook time: 15 minutes
Servings: Approximately 20 tbsp size meatballs


Preheat oven to 180C. Line two baking trays with baking paper and set aside.

Place all the ingredients into a large bowl.


Using your hands (there’s no other way to do it!), combine all the ingredients well.


Scoop 1 tbsp size portions of the mixture (or whichever size you desire) and place on the lined baking tray.

Note – this is quite a ‘wet’ mixture. Don’t try and roll these into balls with your hands as you will curse me!  Instead, place 1 tbsp size ‘dollops’ on the baking tray and gently shape as needed with your finger tips. They don’t need to be perfect – as I always say – perfection is in the imperfection!


Once all the mixture has been portioned out onto the tray, press each dollop down gently with a fork and drizzle a little bit of olive oil over the meatballs.


Pop into the preheated oven for approximately 12-13 minutes, or until cooked through. Once they are cooked I like to pop them under the grill for just a moment – like less than a minute – to get them a little bit golden. If you do choose to grill them, do not take your eyes off them as they can burn quickly!

And that is it! Allow them to cool slightly before serving, and then you are good to go! I like to serve mine with some chunky fruit pickle, some mini roast potatoes and a simple salad.


OR… just on their own!! ENJOY!!! 💜



5 thoughts on “Chicken and veggie rissoles

  1. hazelhodgkins says:

    Not a word of a lie, these are the best chicken meatballs I’ve tasted! Made them for dinner tonight with some salad, homemade wedges and cannelini beans, and everyone ate them! And I mean EVERYone…! Super tasty and easy! Yum!!


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