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Ingredients
20 piece(s)
chicken chirizo meatballls lchf
- 300g chicken thigh half frozen
- 1 celery stick
- 100g almond meal
- 1tbs spice mix, i used mexican
- 1 salt pepper to season
- 1 snall egg
- 150g chirizo salami
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2h 5min
Preparation 2h 0minBaking/Cooking -
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easy
Preparation -
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Recipe is created for
TM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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Recipe's preparation
- chop chicken/celery into chunks add to jug ,turbo 2secs intervals till minced dont make to mushy might need to scrape down i did 3secs'
add almond meal egg spices and season mix on rev/10secs speed 4 till combined
i used small ice cream scoop to make balls cover and put in fridge for few hours or overnight
put each ball onto piece chirizo {i got it sliced finley at coles}
wrap around ball and then fry in ghee or your choice of oil i did cook chirizo side down first turning over once brown
delicious as party nibble or you could make into burgers the chirzo flavour goes through meat yum
chicken chirizo meatballs
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Accessories you need
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Spatula TM5/TM6
buy now
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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