INGREDIENTS:

Chicken Meatballs:

500g chicken mince

1 spanish onion, diced

3 garlic cloves, diced

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon cinnamon

½ teaspoon za’atar

½ teaspoon ground chilli

1 handful coriander leaves, diced

1 cup kale leaves, diced

½ red capsicum, diced

1 egg, lightly whisked

½ cup breadcrumbs (I used panko, but normal are just fine)

Salt and pepper to season

Flour for dusting

2 tbs olive oil

Tomato and Capsicum Salsa:

250g red and yellow cherry tomatoes

½ red capsicum, diced

Large handful coriander, chopped

Juice of 1 lime

½ tablespoon olive oil

Sea salt and pepper to season

INSTRUCTIONS:

Combine all the ingredients in a bowl and, then using a dessert spoon scoop out some mix and roll it into a ball. Combine with the remaining mix, it should make about 16 balls. Dust each of the balls in flour and shake off the excess.
Heat about one tablespoon of the oil in a medium sized non-stick pan over a medium heat. Divide half the meatballs around the pan and cook for about 8 minutes or until cooked through, using tongs to turn throughout. Place the cooked meatballs on a plate and cover with foil to keep warm. Heat the reaming oil and repeat the process with the remaining meatballs. Serve with the tomato capsicum salsa. Also works well with some tzatziki.

Chicken Meatballs With Tomato And Capsicum Salsa Recipe

Share It To Your Friends!