Makes approx. 12
1 large egg
500g chicken mince
1 onion, finely diced
2 cloves garlic, crushed and very finely diced
1 rasher middle cut bacon or streaky bacon
1/2 cup panko breadcrumbs
1/3 cup finely grated Parmesan
2 tablespoons extra-virgin olive oil
1 tablespoon Wild Herb Chicken Spiced Rub
¼ cup finely chopped flat-leaf parsley and/ coriander
I/2 cup rice flour
1 tablespoon Extra Spiced Chicken Rub with Wild Herbs
Preheat the oven to 185 degrees C . Lightly coat a large baking dish or rimmed baking sheet with non-stick oil spray.
With a fork beat the egg in the bottom of a large bowl. Add the chicken, breadcrumbs, Parmesan, 2 tablespoon olive oil, Spiced Chicken and Wild Herb Rub, and fresh herbs parsley.
In a saucepan, with a little extra olive oil sauté the onion, garlic and bacon until the onion is translucent.
Add the onion and bacon mix it to the bowl. With a fork or your hands (I’m all about the hands here), mix until well combined and the meat may be easily formed into cohesive balls. Shape into 12 meatballs.
Mix the flour and extra rub together and lightly dust each meatball.
Brush each meatball with additional olive oil (or spray olive oil) and arrange in the prepared baking dish so that they do not touch.
Bake the meatballs for approx. 20 minutes, until cooked through. Serve with your favourite Outback Spirit sauce!