Creamy Chicken Meatballs

Meatballs:

Yoghurt dipping sauce:

Meatballs:
Remove the meat sausage from its casing.

Mix the sausage and cream cheese in a bowl and set aside.

In a separate bowl, mix the onion soup powder and flour together. Add to the sausage cream cheese mixture.

Add the cheese and parsley and mix through.

Roll into walnut sized balls and place on a baking sheet lined with baking paper. Refrigerate for 30 minutes.

Oven baking:
Preheat the oven to 180^oC. Bake the cheese balls for 25 - 30 minutes until golden.

Air fryer cooking:
Air Fry at 180^oC for 10 - 15 minutes until golden.

Yoghurt dipping sauce:
Add the yoghurt, garlic, cucumber, mint and seasoning to a small mixing bowl and mix through.

To serve:
Sprinkle with parsley and serve with the yoghurt dipping sauce.

HINTS & TIPS:

• Use LANCEWOOD® Medium Fat Smokey Onion & Mustard Cream Cheese instead of Sweet Chilli for flavour variety.
• Add 30 ml sweet chilli sauce to the dipping sauce to spice up the flavour.