Chicken Meatballs
Make double the meatballs and freeze half for the next time you need an easy meal
Makes enough for: 15 meatballs
Ingredients
for the meatballs:
- 15 mls olive oil, plus extra for frying the meatballs
- 1 shallot, peeled and finely diced
- 2 cloves garlic, peeled and crushed
- 500 g chicken mince
- 2.5 mls fine salt
- 1 egg
- 85 g breadcrumbs
- 5 g fresh dill, finely chopped
for the sauce:
- 30 mls olive oil
- 28 g flour
- 500 mls chicken stock
- 15 mls miso paste
Method
for the meatballs:
- Place the oil into large frying pan and heat over a medium temperture
- Add the shallot and sauté until soft, then add the garlic and cook until fragrant
- Remove from the heat and set aside to cool
- Place the chicken into a large bowl, add the cooled onions and garlic, salt and the egg
- Mix using your hands or a spatula until the egg is completely incorporated
- Add the breadcrumbs and dill then using your hands, mix until the breadcrumbs are nicely distributed in the mixture
- Using an ice cream scoop, scoop up the mince and roll between wet hands to get a tight ball
- Set the meatball aside and repeat until you have shaped all the meatballs
- Add extra oil to your frying pan if needed, and then fry the meatballs in batches until golden brown and cooked nearly all the way through
- Set aside while you make the sauce
for the sauce:
- Place the oil into the same frying pan, heat slightly before whisking in the flour
- Allow the flour to cook for a few minutes before slowly adding the stock, while whisking continuously
- Add the miso paste, whisk to combine, then let the sauce simmer until thickened
- Add the meatballs to the sauce, allow them to cook through and make sure they are well coated with the sauce
- Serve as is, with bread for dipping, or on a bed of mashed potatoes, or creamy polenta