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.

  • 20 mins preparation
  • 20 mins cooking
  • Serves 4
  • Print


Chicken and sage meatballs with cabbage and pear
  • 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
  • 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.

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