Simple chicken meatballs which can be added to salad bowls or mixed with the sauce suggested underneath for a warm meal. Add chickpea falafels or pea falafels (as before) for the vegetarian option.
- Makes approx 20 small balls: 5 per person serves 4. Keeps well for lunches over following days.
- 500g minced chicken
- 1 onion finely chopped
- Large handful fresh coriander (can use dried herbs too)
- 1/2 teaspoon ground cumin, garam masala or curry powder
- 1 teaspoon ground curcuma/turmeric
- Optional: 1/4 teaspoon chilli flakes, 1 crushed garlic or a pinch garlic powderMethod:
Method:
- Mix all ingredients in a bowl and form into small balls.
- Heat oil in a pan and cook for approx 6-8 minutes on medium to low heat on each side.
Optional sauce to serve with chicken balls for a larger/warmer meal:
- 2 tablespoons olive oil: mix with following ingredients on low heat
- 1 teaspoon of each: garam masala/curry, paprika, curcuma
- 1 clove crushed garlic
- 2cm fresh ginger (grated)
- Cook all together for a few minutes
- Add 400ml coconut milk
- Add 2 tablespoons tomato paste or mock tomato sauce (see recipe)
- Add meatballs to an oven proof dish, pour sauce around and bake for 25 mins.
Serve with a Greek Salad:
- Cucumber
- Red onion
- Olives
- Tomatoes
- Feta
- Basil leaves
