Mini Chicken Meatballs with Cashews, Coriander + Cream Cheese

THERMOMIX METHOD

In the mixing bowl place; onion, spinach, capsicum, cashews, coriander, lemon zest, salt and pepper.  Blend 5 sec / speed 8, scrape down sides and repeat.

Add the mince and cream cheese and mix 20 sec / reverse / speed 3.  I liked mine with little lumps of cream cheese, if you prefer a smoother consistency, repeat for a further 20 sec.

Set up two plates, one with a layer of flour, dollop teaspoons of mixture onto flour, roll gently to coat, then place on second plate.  It is easier then to roll into a nice ball once coated in flour, shake off any excess while doing this and shallow fry in a large fry pan with rice bran oil over medium heat.  Cook for 8 minutes, turning regularly, until cooked through and nicely browned.

Or you can brown the meatballs over a higher temperature then place in a pre heated oven at 180°C for 10 minutes to finish cooking through.

Serve with cooked rice and lightly blanched snow peas.

NON THERMOMIX METHOD

In a food processor combine the onion, spinach, capsicum, cashews, coriander, lemon zest, salt and pepper.  Pulse until finely chopped.

Add the mince and cream cheese and pulse until combined well.

Set up two plates, one with a layer of flour, dollop teaspoons of mixture onto flour, roll gently to coat, then place on second plate.  It is easier then to roll into a nice ball once coated in flour, shake off any excess while doing this and shallow fry in a large fry pan with rice bran oil over medium heat.  Cook for 8 minutes, turning regularly, until cooked through and nicely browned.

Or you can brown the meatballs over a higher temperature then place in a pre heated oven at 180°C for 10 minutes to finish cooking through.

Serve with cooked rice and lightly blanched snow peas.