What’s for dinner – Baked chicken and avocado meatballs on multi-grain tortillas
These delicious chicken meatballs can be prepared ahead and when needed, simply bake them in the oven or a speedy air fryer to crispy perfection. And if there is any left over, pack it in for lunch!
Makes 24 meatballs
You’ll need:
For the meatballs – 500g ground chicken; 1 large egg; 1/3 cup breadcrumbs; ½ cup mashed avocado, about 1 medium; 4 small courgettes, grated; 2 tablespoons minced onion; 1 teaspoon Italian seasoning; ¾ teaspoon salt; ½ teaspoon red pepper flakes (optional); 2 cloves garlic, crushed.
For the tortillas – 4 tortillas; salad of your choice, shredded red cabbage/ coleslaw; salsa; 100g piquanté peppers, sliced; 2 ripe avocados, sliced; 10 spring onions, finely sliced; fresh coriander and micro herbs to garnish.
How to:
Combine all ingredients in a large bowl, until thoroughly mixed.
Using a 1 ½ tablespoon measure ice cream scoop, make about 24 balls and place them on the greased baking sheet, about 4cm apart.
If you do not have an ice cream scoop, simply use a heaped tablespoon to measure the chicken mixture and roll it into balls. (Wet hands help in shaping smooth balls. Have a small bowl filled with water, dip the palm of your hands and shape them with ease).
Spray the tops with a coating of non-stick cooking spray, place on an air fryer baking sheet and bake for 8-10 minutes. Or in a pre-heated oven at 180Oc for 15 – 20 minutes until golden brown and cooked through.
To serve arrange the salad, salsa, piquant peppers and meatballs, and sliced avocado on the tortillas, garnish with spring onion, fresh coriander and lime wedges.
For more avo recipes visit the South African Avocado Growers’ Association.
