My little chicken meatballs are a mouth explosion. These are the ultimate easy dinner or snack meal. We love them at least once a week. Get the kids to help or the teens or the young adults as it make the process a lot faster. The zesty little balls are also great for a party.
Makes: 16–18 meatballs
Prep: 15 min | Cook: 15–20 min
Ingredients
- 500 g chicken mince
- 1 small fennel bulb, very finely chopped
- 2 garlic cloves, crushed
- 1 tbsp fresh parsley, finely chopped
- 1–1½ tsp dried lemon myrtle (start with 1 tsp it’s potent)
- Zest of 1 lemon
- 1 tbsp lemon juice
- 1 egg
- ½ cup almond meal
- 1 tbsp extra-virgin olive oil
- ½ tsp sea salt
- Freshly cracked black pepper
Method
- Soften the fennel: Finely chop the fennel and sauté in a little olive oil for 3–4 minutes until softened. Allow to cool slightly.
- Add chicken mince, fennel, garlic, parsley, lemon myrtle, lemon zest, lemon juice, egg, almond meal, salt and pepper to a bowl.
- Mix gently with your hands until just combined (don’t overwork the mince)
- Roll into golf-ball-sized meatballs.
- Heat olive oil in a large pan over medium heat. Cook meatballs for 3–4 minutes per side, turning until golden and cooked through.
- Alternatively, bake at 200°C for about 18 minutes, turning once.
My favourite way to serve them
Serve over rocket + roasted pumpkin, with cucumber, fresh fennel, herbs and a big spoonful of lemony Greek yoghurt.
Quick yoghurt sauce:
Greek yoghurt OR I prefer Coyo Greek Yogurt + lemon juice + lemon zest + chopped parsley + pinch of salt + drizzle of olive oil.
Little B tip: Lemon myrtle is incredibly concentrated, so don’t go crazy with it. The combination of lemon myrtle + fennel + fresh lemon zest gives these that gorgeous Australian botanical flavour without becoming medicinal.
Enjoy b.x
