Name: Chicken and sage meatballs with cabbage and pear
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 400 gram (12½ ounces) minced (ground) chicken; 2/3 cup (50g) fresh multigrain breadcrumbs; 1 egg; 2 teaspoon finely grated lemon rind; 1 teaspoon allspice; 1 medium brown onion (150g), grated coarsely; 2 tablespoon finely chopped fresh sage; 1/3 cup finely chopped fresh flat-leaf parsley; 1/4 cup (60ml) olive oil; 1 medium leek (350g), halved, sliced thinly; 2 medium pears (460g), sliced thinly; 175 gram (5½ ounces) broccolini, trimmed; 4 cup (320g) finely shredded red cabbage; 1 teaspoon caraway seeds; 2 tablespoon small sage leaves; 2 tablespoon sultanas

Chicken and sage meatballs with cabbage and pear

Healthy dinners don't have to be dull! These lean chicken meatballs from The Australian Women's Weekly's 'Fast Favourite Dinners' cookbook are served with a big portion of veg for a satisfying meal.

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Serves 4

Prep

20M

Cook

20M

Total

40M

Ingredients

400 gram (12½ ounces) minced (ground) chicken

2/3 cup (50g) fresh multigrain breadcrumbs

1 egg

2 teaspoon finely grated lemon rind

1 teaspoon allspice

1 medium brown onion (150g), grated coarsely

2 tablespoon finely chopped fresh sage

1/3 cup finely chopped fresh flat-leaf parsley

1/4 cup (60ml) olive oil

1 medium leek (350g), halved, sliced thinly

2 medium pears (460g), sliced thinly

175 gram (5½ ounces) broccolini, trimmed

4 cup (320g) finely shredded red cabbage

1 teaspoon caraway seeds

2 tablespoon small sage leaves

2 tablespoon sultanas

Method

1.Combine chicken, breadcrumbs, egg, rind, allspice, onion, chopped sage and parsley in a medium bowl, season; mix well. Roll mixture into 12 balls.

2.Heat half the oil in a large frying pan over medium heat; cook meatballs, turning, for 8 minutes or until browned and cooked through. Remove from pan; cover to keep warm.

3.Heat remaining oil in a large saucepan over medium-high heat; cook leek, stirring, for 3 minutes. Add pear and broccolini; cook, turning occasionally, for 3 minutes. Add cabbage, caraway, sage leaves and sultanas; cook, stirring, for 3 minutes or until just tender. Season to taste.

4.Serve vegetables with meatballs.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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