Courgette and Chicken Meatballs
Chicken meatballs can often have a solid texture but these courgette and chicken meatballs are different. The grated courgette not only keeps the meatballs light and moist, but it also caramelizes as it cooks lending a great flavour to the dish.
We usually serve these meatballs with a classic Amalfi-inspired lemon cream spaghetti and a splash of chili sauce (yes cream and chili go really well together!). Don't forget our great pizza base garlic bread.
- 150 g courgette grated (about 1 medium courgette)
- 1/4 red onion finely diced
- 2 clove garlic finely minced
- 1 tbsp parsley finely chopped
- 4 dried bird's eye chilis crushed
- 3 tbsp panko
- 400 g chicken mince
- salt and pepper to taste
Grate the courgette into a mixing bowl using the wide grater setting.
Add the rest of the ingredients and mix until thoroughly combined. Don't worry if the mixture looks wet - this will ensure the meatballs are moist when cooked.
Roll the chicken mixture into walnut-sized balls using a spoon and the palm of your hand. The balls will seem sticky but this is where the moisture comes from.
Arrange the chicken balls on some baking paper on a baking tray that fits in your fridge. Chill the meatballs for at least an hour or until you are ready to eat.
I don't have a baking tray that fits in my fridge so I use a chopping board instead.When you are ready to eat pre-heat your oven to 200ºC.
Place the meatballs in the preheated oven and bake for 30 minutes or until the meatballs have browned. Turn every now and then to ensure even cooking.
Don't worry if the meatballs are sitting on a burnt spot - this is just the juices catching, the meatballs are fine!Serve with lemon cream pasta and garlic bread.