Mushroom BBQ Chicken Bombs

30 mins 
Serves 12 
Nut free 
I'm always looking for new recipe ideas, especially for doing on the BBQ during the summer months. This fabulous recipe from Australian Mushrooms, created by one of Australia's favourite TV chefs Miguel Maestre, is an absolute winner. 

They might look a little fiddly to make, but it's easier than it looks and they are absolutely yum so completely worth it. 

You can serve these as finger food when entertaining, or serve with a greens and wholegrain style salad as a main course. 

Blocks per bomb: 1 Plant, 1 Protein, 1/2 Fat, 1/2 Carb

PER SERVE: Energy 895kJ, protein 18g, fat 10g (saturated fat 4g, polyunsaturated fat 1g, monounsaturated fat 4g), carbohydrate 11g, fibre 3g


4 small red onions
200g white cup mushrooms, minced (or finely dice in food processor)
200g Swiss brown mushrooms, minced (or finely dice in food processor)
1 bunch chives, chopped
1/2 head garlic, minced
1 green apple, grated
500g chicken mince
1 egg, whisked with a fork
12 x 10g balls cherry bocconcini
12 very thin slices of pancetta or bacon
100g sourdough breadcrumbs (preferably wholegrain)
1/4 cup BBQ sauce, plus extra to baste
2 tb Worcestershire sauce
3 tb Dijon mustard
Salt & pepper to taste


Step 1

Preheat BBQ to high, or your oven to 180°C.

Step 2

Peel the red onions, removing the top stem and the root from each piece. Cut an incision in the outer three layers of each peeled onion from top to bottom. Carefully remove the onion shells and set aside to wrap meatballs. Finely dice the centre of the onion.

Step 3

To make the meatball mixture, combine chicken mince, mushroom mince, diced onion centres, chives and garlic in a large mixing bowl.

Step 4

Season with the BBQ and Worcestershire sauces, mustard, grated apple, salt and pepper.

Step 5

Add the eggs and the breadcrumbs, mixing until evenly combined. Add more breadcrumbs if mixture is too sticky to shape.

Step 6

Shape the meatball mixture into golf ball sized balls, stuffing each with one cherry bocconcini.

Step 7

Wrap each meatball in an onion shell and wrap with a slice of pancetta/bacon. Secure with a toothpick.

Step 8

Cook the chicken bombs until well browned all over, around 2 minutes each side. Baste with BBQ sauce and close the BBQ hood to cook through, approximately 10 minutes. If using the oven, cook for 20 minutes.

Step 9

Serve on a plate, or use toothpicks to make meatball lollipops.