Chicken mince recipes


Chicken nuggets

chicken nuggets


  • 500g chicken mince
  • 1 zucchini, grated and squeezed to remove excess moisture
  • 1 carrot, grated
  • 1/2 – 1 cup of corn kernels (defrosted), optional
  • 1 egg
  • breadcrumbs to coat


  1. Preheat oven to 200°C. Lightly grease a baking tray with oil (or spray with oil).
  2. Mix all ingredients except breadcrumbs with your hands until well squooshed together.
  3. Shape teaspoons of mixture into nuggets, roll in breadcrumbs and place on tray.
  4. Lightly spray or drizzle nuggets with oil and cook for 15 – 20 minutes or until cooked through, turning halfway.

Source: Frugal and thriving

Mini Meatballs


  • 400g chicken mince
  • 1 carrot, grated
  • 1 zucchini, grated. Squeeze out excess moisture
  • 1/2 clove of garlic or to taste, crushed (optional)
  • pinch of dried herbs of choice (optional)
  • 1 egg, beaten
  • squirt or so of tomato sauce (ketchup) or tomato relish
  • breadcrumbs (optional, add if the mix is a little too runny)


  1. Preheat oven to 200°C. Lightly grease a baking tray.
  2. Combine all ingredients squooshing well. Roll teaspoon/tablespoon amounts into balls and place on the tray.
  3. Bake for 20 minutes or until completely cooked through.
  4. To freeze: Place uncooked meatballs on a tray and freeze for a couple of hours until frozen through. Transfer to a labelled bag or container. To cook, transfer straight to a tray and cook frozen until cooked through.

Source: Frugal and thriving

Chicken Satay Meatballs with Noodles and Vegetables

chicken satay meatballs

Ingredients for meatballs

  • 500g chicken mince
  • 1/2 tbsp ginger
  • 1 small clove of garlic, crushed
  • shallots, finely chopped
  • 2 tbsp breadcrumbs

Ingredients for the Satay Sauce

  • 1 clove of garlic, crushed
  • 1/2 cup of natural peanut butter
  • 1 Tbsp soy sauce
  • 2 Tbsp sweet chilli sauce
  • 1/2 Tbsp fish sauce
  • 1 tsp brown sugar (optional)
  • 1/2 cup of coconut cream or milk
  • juice from 1/2 lime or lemon

Ingredients for the stir fry

  • 1 – 2 x packets of Hokkien noodles
  • 1 carrot, cut into small matchsticks
  • 1 zucchini, cut into small matchsticks
  • 1/2 capsicum, finely sliced


  1. To make the meatballs: combine all ingredients, squooshing well with your hands. Roll teaspoon-full amounts into small balls and set aside in the fridge.
  2. To make the sauce: sauté the garlic in a little oil over low heat until soft. Add the rest of the ingredients and stir for a few minutes over low heat until combined and thickened slightly. Set aside.
  3. Prepare noodles as per packet directions (usually soak in boiling water for a few minutes).
  4. Fry meatballs in a little oil over medium heat until browned and cooked through. Remove from pan.
  5. Sauté the vegetables in the same pan until softened slightly. Return the chicken to the pan and toss in the noodles. Stir in enough sauce to coat and make the dish saucy. Add a little water if needed to loosen the sauce. Serve.

Source: Frugal and thriving

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