Have you ever wrapped your rissoles????

Prosciutto Wrapped Chicken Rissoles with Fresh Salad

  • 400 Cal per serve
  • 2serves


  • 260g chicken mince
  • 1 egg, lightly beaten
  • 1 tsp. garlic, crushed
  • ¼ cup Oat Meal ground up to course crumb texture
  • 2 tbsp. Spring onions chopped fine
  • 2 tbsp. chopped fresh parsley
  • 60ml tomato puree
  • 4 strips of lean Prosciutto
  • Olive oil cooking spray
  • 60g baby spinach
  • 100g grape tomatoes mixed colours, halved
  • 1 tablespoons olive oil
  • 1 tablespoons Apple Cider honey vinegar
  • ½ tsp. Dijon mustard

Cooking instructions:

  1. Combine chicken mince, garlic, egg, oatmeal, finely chopped spring onions or garlic chives, chopped parsley, tomato puree and a pinch of massels chicken stock salt. Mix well and shape into 4 chicken meat balls.
  2. Wrap one piece of Prosciutto around a meat ball and secure with tooth pick. Place onto greased baking dish and repeat till you have used all the mince and 4 pieces of prosciutto. Bake at 180 deg. C for about 20-30 minutes till cooked through and starting to brown.
  3. Mix salad, tomatoes and olive oil, apple cider honey vinegar and Dijon mustard together to make a salad with the salad well coated with the dressing. Serve ½ salad with two meat balls for a tasty easy dinner.
  4. Make extra meat balls and have this as a meal the next day for lunch. Just as good cold. Make salad fresh each time though.

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