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chicken meatball snack box

Anna Van Dyken's chicken meatball snack box

Points® value
Total Time
25 min
10 min
15 min
This snack box combo is perfect for a tasty work lunch or a picnic in the park. Make the meatballs and dip in advance, then pack your snack boxes the night before, ready to grab on your way out the door in the morning.


Chicken breast mince

250 g

Brown onion

½ small, grated

Fresh basil

2 tbs, chopped

Sweet chilli sauce

2 tsp

Fresh dates

4 individual


1 medium, peeled, cut into 1cm-thick sticks


1 stick(s), small, cut into 1cm-thick sticks

Powdered French onion soup

2 tsp, instant mix

99% fat-free, plain Greek yoghurt, unsweetened

½ cup(s), (120g)

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 180°C. Line a baking tray with baking paper.
  2. Combine mince, onion, basil and chilli sauce in a medium bowl. Season with salt and pepper. Using wet hands, roll mixture into 10 even-sized balls. Place balls on prepared tray and lightly spray with oil. Bake for 15 minutes or until golden and cooked through.
  3. Meanwhile, to make dip, place soup mix in a small bowl and crush with the back of a spoon until a fine powder forms. Add yoghurt and stir to combine. Divide dip into 2 small containers.
  4. Divide meatballs, dip, dates, carrot and celery between 2 snack boxes. Cover with lids and refrigerate for up to 1 day before serving.


COOK'S TIP: Give your meatballs a herby flavour twist by swapping in coriander or parsley for the basil. Add a halved hard-boiled egg to each snack box for extra protein. TO REFRIGERATE: Store meatballs and dip in separate reusable containers for up to 3 days.