Submitted by Robyn Clark
Cheese stuffed Garlic and Chicken Balls.
Serving: 4
Ingredients
- 1 kg chicken mince
- 1 small egg
- 1 tablespoon crushed garlic
- 1 tablespoon coriander
- Grated cheese. ( tasty works well )
- MUSTARD SAUCE.
- 1 teaspoon mustard ( wholegrain )
- 1 teaspoon honey
- 1 small chicken stock cube
- 1 cup cream.
- Mix all together and pour over the chicken balls.
Instructions
- Mix all ingredients together except the cheese.
- Shape into rissoles and poke a cheese ball inside and mould the chicken mince around to close.
- TIP.... Slightly wet your hands and squeeze the cheese around and around until it softens and forms a ball.
- Brown off the rissoles ( I coated mine in fresh breadcrumbs for added flavour)
- Place in and around the SC.
- Cook on low for 3-4hrs or high for approx 2 hours, depends on your SC and how big you make the rissoles. I also took the lid off for the last 30 mins so the sauce could reduce.
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We used garlic infused oil (instead of garlic) and lactose free cream to make it FODMAP friendly. Very yummy.