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Anna Van Dyken's chicken meatball snack box

0
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Easy

Ingredients

chicken breast mince

500 g

brown onion

1 small, grated

fresh basil

⅓ cup(s), chopped

light sweet chilli sauce

1 tbs

powdered French onion soup

1 tbs, instant mix

99% fat-free plain Greek yoghurt

1 cup(s), (240g)

Berries, fresh

1 cup(s)

fresh dates

4 individual

carrot(s)

2 medium, cut into 16 small carrot sticks

celery

1 individual, 16 small celery sticks

oil spray

1 x 3 second spray(s)

Instructions

  1. Preheat oven to 180°C. Line a baking tray with baking paper.
  2. Combine mince, onion, basil and chilli sauce in a large bowl. Season with salt and pepper. Using wet hands, roll mixture into 20 balls. Place balls on prepared tray and lightly spray with oil. Bake for 15 minutes or until golden and cooked through.
  3. Meanwhile, place soup mix in a medium bowl and crush with the back of a spoon until a fine powder forms. Add yoghurt and stir dip to combine.
  4. Divide meatballs, dip, berries, dates, carrot sticks and celery sticks among the compartments of 4 snack boxes.

Notes

Store leftover meatballs and dip in separate airtight containers in the fridge for up to 3 days. Add it: 2 boiled eggs (halved). Swap it: Basil for fresh coriander.

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