Mini Chicken Meatball and Yoghurt Bake

Cook Time 45 minutes

Servings 2


250g Greek yoghurt
½ egg, whisked
1 egg yolk
½ cup breadcrumbs
200g chicken mince
100g feta
1/4 cup dill, finely chopped
1 tsp red wine vinegar


In a large mixing bowl, combine chicken, egg, breadcrumbs, dill and feta. Season the mixture with salt & pepper. Roll into 50 cent sized balls.

Heat a little olive in a frying pan over a medium heat. Cook the mini meatballs for 1 – 2 minutes, turning regularly, until nicely browned.

Transfer meatballs to a small baking dish. Set aside.

Combine remaining whisked egg, extra egg yolk, yoghurt and red wine vinegar in another mixing bowl. Pour over meatballs.

Bake in a preheated 180°C for 15 minutes or until golden on top.


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