Step 1

Line a baking tray with non-stick baking paper. Combine chicken, onion, breadcrumbs, pine nuts, coriander, cumin and paprika in a bowl. Season. Roll tablespoonfuls of the mixture into balls. Transfer to lined tray. Cover and chill in the fridge for 1 hour.

Step 2

Place flour on a plate. Add half the meatballs and toss to coat. Add oil to a large non-stick frying pan to come 1cm up the side of pan. Cook half the meatballs, turning once, for 8 minutes or until golden and cooked through. Transfer to a plate lined with paper towel. Cover to keep warm. Repeat with the remaining meatballs.

Step 3

Serve meatballs with dip and bread.