Baked Beans with Chicken Meat Balls

The humble baked beans has come along way since being on our breakfast table. This is one of my favourite dishes as a kid. My grandmother used to make it with mince pork though, but it is just as tasty.

My twist in this is to use chicken minced- making them into little meat balls first. First of all, chicken mince is leaner than pork mince and...also just because Woolworths had NO pork mince left when I did groceries that day. Why meat balls? For presentation and texture sake I suppose. There is more of a bite while eating meat balls then just saute minced meat.

We had it with rice but I pushed my rice aside and just savored the baked beans with chicken meat balls. No need for carbs with the baked beans I say! 

Baked Beans with Chicken Meat Balls (serves 4-5)

1 red onion chopped finely
1 tsp of garlic minced 
2 red chilsl chopped 
2 cans of baked beans reduced salt
1/4-1/2 cup of chicken stock 

300 grams of chicken mince
1 tsp of sesame oil
1 tablespoon of corn flour
1 egg
3-4 tablespoon of chinese wine
2 tablespoon of soya sauce

Marinate chicken mince for around 20 minutes. Shaped into meat balls.

Saute onion, garlic and chili. Add baked beans and simmer. Add chicken stock if the mixture gets too thick. When it starts to boil, put meat balls in. Cover and cook for around 10 minutes. Check and flip meat balls over if needed. Cook for another 5 minutes or so, adding stock if required. Serve HOT with some veges and plain rice. Or if you are like me, eat it as it is!