Dukan Friendly · Gluten Free · Main Meals · Recipes · Snacks · Starters

Fragrant Chicken Meatballs

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Fragrant Chicken Meatballs

These meatballs are super tasty and super easy, what could be better! Perfect for dinner, party food or a snack. The fennel and onion add a subtle sweetness and without all that flour they are supremely moist.

Equipment required

1 hand blender chopper attachment
1 lrg non stick pan with lid
1 mixing bowl

Shopping list makes approx 20 balls

300g of minced chicken, mine was less than 7% fat
1/2 small head of fennel, cored
1 small red onion
1 tsp of cornflour
1 heaped tsp of paprika
Pinch of salt & white pepper
1 tbsp of red pepper & ricotta stir through pasta sauce (optional) I used it simply because there was a little bit in the fridge

Method to the madness

Blend you fennel and onion to a pulp, you may have to do them separately depending on the size of your machine

Mix the fennel and onion together, then mix into the chicken mince

Sprinkle the cornflour over the mince and mix thoroughly, repeat with the paprika and seasoning

Shape the meatballs, about 1 tbsp of mixture each ball, the mixture will be sloppy but dont worry, they are just more delicate. Leave them on a plate in the fridge until use, try to make at least an hour before so they have time to stick together

Heat the pan to a high heat and brown off the meatballs, do not over crowd the pan, you need to treat them gently

Once browned on all sides turn the heat to medium, place the lid on the pan and cook for a further 10 mins turning occasionally

Using the lid will keep the meatballs moist and you will see a nice glaze in the pan. Once cooked you can serve them as is, roll them around in the pan juices so they are nice and glossy. If there is a lot of liquid in the pan, remove the lid a few minutes early so it cooks down to a glaze

I had a tbsp of leftover sauce in the fridge so coated them once the heat was off, it gave them an extra dimension. If you are serving them without you could have a salsa, tomato sauce or aioli on the side to dip into, the options are endless. I served them as a main meal with celeriac chips and a small salad. ENJOY!

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