• Level
  • Serves
  • Time
    30 minutes

Chicken thigh meat is higher in nutrients compared to the breast meat, and tastier too. It is a good source of vitamin K2. This makes around 40 meatballs which is plenty for 4 adults, or 2 adults and 2 children with enough for a second children’s meal another day.


My children like these – the meatballs have a soft texture that is perfect for little ones, particularly if they are not keen on chewing meat. The meatballs are suitable for freezing. You could make a batch and freeze in portions so that you have a quick and easy kids meal in the freezer. You can cook these straight from frozen by baking in a preheated oven (200 degrees Celsius) for 20-25 minutes.

  • Method :
    1. Chop the cauliflower into florets. Place in a pan, cover with boiling water and boil for 20 minutes.
    2. Whilst the cauliflower is cooking, finely chop the onion. I use the food processor for this since I will be using it to make the burger mix.
    3. Heat 1 tbsp. of cooking fat in a large frying pan and fry the onion with a pinch of sea salt for 5 minutes without colouring.
    4. Once the cauliflower is cooked, drain and allow to steam dry for a few minutes.
    5. Blitz the cauliflower in a food processor with the butter to make a smooth puree. Alternatively mash the cauliflower by hand. Keep half of the puree warm to serve with the meatballs and add the other half to the food processor or into a large mixing bowl. If you cooked two cauliflowers then just use a quarter of the puree in the meatballs.
    6. Place the chicken thighs (or mince), bacon, chives and basil into the processor or mixing bowl. Season with salt and pepper.
    7. Add the cooked onions and half of the cauliflower to the meat mixture and blitz until you have a smooth mixture. Alternatively, mix everything thoroughly with your hands.
    8. Shape the mixture into small meatballs. You could also shape them into small burgers. You want them to only be about 1-1.5cm thick if making burgers so that they cook quickly.
    9. Heat a further 1-2 tbsp. of your cooking fat and fry the meatballs or burgers for around 5 minutes (burgers might need longer), turning frequently until completely cooked through.
    10. Serve with the cauliflower mash and something green.