Cool evenings call for a curry… Now I am not a pro with curries but this is delicious and I love the Maesri curry pastes. You could easily swap the fish for chicken, slow cooked beef… Ingredients: 500g snapper (or white fish of choice) - cut into large cubes1 tin...
Herby Chicken & Feta Meatballs
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These meatballs scream Spring/Summer! I found myself with a massive amount of fresh herbs that I wanted to use up and had a supper club that I was catering for that weekend, so what better way to use up home grown herbs than in some meatballs.
I was serving up a creamy orzo and wanted a protein to pair with it, something that would compliment the flavours in the orzo and something that can be prpared ahead of time. My only concern when recipe developing these meatballs was them turning out dry and I can confirm they were nothing but sofy, juicy and full of flavour.
- 1 kilogram chicken mince
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon dijon mustard
- 1 whole egg
- 100 grams Greek feta, crumbled
- 1 cup finely chopped mixed Herbs of choice: parsley, sage, thyme, rosemary, dill
- 1/4 cup finely sliced spring/green onion, green part only
- 1/4 cup grated Parmesan
- Zest of 1 whole Lemon zest
- 1/4 cup breadcrumbs or plain flour
- 2 teaspoons salt
- 1/2 teaspoon cracked black pepper
- Place chicken mince in a large bowl along with all ingredients and mix well.
- Cover and allow to chill in the fridge for 1-2 hours
- Roll into 1/4 cup balls. To best do this wet hands slightly in between rolling each chicken ball as you will find mince mixture sticky and sloppy. This helps form them into balls. Alternatively use and ice scream scoop.
- Either cover meatballs in a lined tray overnight in thee fridge or Pan fry straight away on medium high heat with a touch of olive oil for 6-8 minutes, rotating balls so that all sides are golden and cooked through.
- Serve immediately.
- Pork and veal or turkey mince can be used to replace chicken mince
- dry herbs can also be used but take note that the flavour will be different
- Danish feta can also be used but will be more creamy once crumbled
- for a gluten free option use rice flour rather than breadcrumbs or plain flour.
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Ciao I’m Marylin:
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