Mini Chicken & Liver Meatballs

These mini meatballs are the ultimate bite-sized protein boost – perfect for lunchboxes, dinners, or as a quick finger food for little hands. Plus, they freeze beautifully, making them true emergency dinner lifesaver.

Ingredients:

• 2 slices sourdough bread (stale or frozen torn into chunks)

• 1 sprig rosemary or thyme, leaves picked

• 500 g chicken mince

• ¼ cup of grated beef liver

• 1 tsp cumin powder

• 1 tbsp dried oregano

• 1 small garlic

Method:

1. Preheat your oven to 180°C and line a baking tray with baking paper.

2. In a food processor, blitz the bread and herbs until you have fine crumbs.

3. Add the mince, cumin, oregano, garlic, egg yolk, liver (if using), and a pinch of salt and pepper. Pulse until just combined – don’t over-mix or they’ll turn too dense.

4. Roll the mixture into small balls (about 1 tablespoon each) and place onto the tray.

5. Bake for 15–20 minutes, or until golden and cooked through.

6. Serve as meatballs and spaghetti for dinner, as a homemade meatball sub or on skewers for kid lunches!