Wednesday 8 July, 2020

Quick and Easy Meals with AMCO: Cheesy Baked Chicken Meatballs

Cheesy Baked Chicken Meatballs With Mexican Style Corn & Sautéed Veggies

Cheesy Baked Chicken Meatballs With Mexican Style Corn & Sautéed Veggies

We have been spending a lot more time at home these days and a lot more time in the kitchen as well.

Cooking is a fun way to explore your creativity and bond with your loved ones.

Some days though, you just want to get in and out of the kitchen quickly with a tasty meal in tow.

Here are some quick and easy meals you can whip up for yourself and the family.

 

Cheesy Baked Chicken Meatballs with Mexican Style Corn & Sautéed Veggies

Serves 4

For the Meatballs:

3 tbsp. olive oil

1 tbsp. dry thyme leaves

1 tbsp. dry or fresh basil, chopped

1 tbsp. dry oregano

2 tsp. paprika

2 tsp. salt

1 tbsp. lemon juice

2 lbs. ground chicken

2 large eggs, beaten

½ cup The English Cheese Co. White Mild Cheddar Cheese, finely grated

4 garlic cloves, minced

1 cup seasoned breadcrumbs

 

  • Preheat oven to 350°F.
  • Drizzle olive oil on a baking sheet and rub all around. Set aside.
  • In a bowl, use your hands to combine the ground chicken, dried thyme, dried oregano, paprika, basil, eggs, cheese, garlic and breadcrumbs.
  • Using your hands or a small ice cream scoop, form uniformed meatballs about 2 tbsp. each. Arrange the meatballs on a baking sheet.
  • Roast meatballs on centre rack for about 15-20 minutes to cook. Once meatballs are nice and brown and cooked through, remove from oven.
  • Serve with your favourite dipping sauce.

 

For the Corn:

1 pkg. Garden Foods Mini Corn on the Cob, defrosted

½ c. mayonnaise

Chilli powder or Paprika

1/3 cup The English Cheese Co. White Mild Cheddar Cheese, grated

Freshly chopped cilantro

Lemon or Lime wedges, for serving

 

  • Preheat oven to 3500F.
  • Place corn on an oiled or buttered sheet tray. Cook for about 20 mins. About halfway through, rotate corn on the pan.
  • Remove the corn from the oven and place on a platter.
  • Brush or spoon corn with a layer of mayonnaise and sprinkle with chilli powder or paprika, cheddar cheese and cilantro. Serve with a dash of lemon or lime juice.

 

For the Sautéed Veggies:

1 tablespoon extra-virgin olive oil

1 pkg. Garden Foods Japanese Medley, defrosted

½ teaspoon dried herb of your choice (thyme, basil, parsley, oregano, etc.)

¼ teaspoon salt

¼ teaspoon ground pepper

 

  • Heat oil in a large skillet over medium heat. Stir in frozen vegetables.
  • Cover and cook, stirring occasionally, until the vegetables are tender, 4 to 6 minutes.
  • Stir in dried herb, salt and pepper.

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