Chicken meatballs are a lighter alternative for pork or beef meatballs. The challenge with chicken meatballs is getting them moist and full of flavour.
Using thigh meat results in a more juicy result. (Unfortunately I do not have a meat grinder so I take the time to chop mine by hand). The flavours in this recipe are a combination of the light taste of spinach and the powerful punch of feta and fennel seeds. The fennel seeds have a strong anis taste that can easily be overpowering. An alternative is to serve the meatballs with a side like Spelt Yoghurt Flatbread and adding the fennel to the bread.
And a big thank you to my dear friend LS for providing the day-light for this picture – what a fabulous discovery that my birthday gift, a wake-up lamp, not only makes me wake up gently. It also helps me take pictures of my food when it is dark outside.
500g (1 pound) chicken thigh meat (you could replace with chicken breast or chicken mince, but typically this will result in dry meat balls)
1 tbsp chopped parsley
3 tbsp finely chopped spinach
1 tsp salt
1/4 tsp black pepper
1 tsp paprika
1/2 tsp crushed red pepper
1/2 tsp cayenne pepper
3/4 tsp fennel seeds
40g (1/4 cup) feta cheese crumbles
- Chop or grind the meat.
- Mix all of the ingredients together and form the meat into balls.
- Lightly coat a pan with olive oil and heat it over medium heat. Cook the meatballs for several minutes on each side until they are nicely browned. Then turn the heat to low and cover the pan to allow the meatballs to cook all the way through. Do not cook the meat balls any longer than necessary as they will dry out very quickly.
Tips & Variations
- Add a little garlic powder
- Spelt Yoghurt Flatbread Straight From the Fridge
- Cherry tomatoes