- 0:25 Prep
- 0:20 Cook
- 6 Servings
- Capable cooks
Delicate meatballs with nuts, herbs and spices make a delicious mezze dish.
Ingredients
- 500g chicken mince
- 1 brown onion, coarsely grated
- 35g (1/2 cup) fresh breadcrumbs
- 2 tablespoons pine nuts, toasted, chopped
- 1/4 cup chopped fresh coriander
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons ground paprika
- 2 tablespoons plain flour
- Vegetable oil, to shallow-fry
- Tzatziki, to serve
- Beetroot dip, to serve
- Pita bread, warmed, to serve
Method
- Step 1Line a baking tray with non-stick baking paper. Combine chicken, onion, breadcrumbs, pine nuts, coriander, cumin and paprika in a bowl. Season. Roll tablespoonfuls of the mixture into balls. Transfer to lined tray. Cover and chill in the fridge for 1 hour.
- Step 2Place flour on a plate. Add half the meatballs and toss to coat. Add oil to a large non-stick frying pan to come 1cm up the side of pan. Cook half the meatballs, turning once, for 8 minutes or until golden and cooked through. Transfer to a plate lined with paper towel. Cover to keep warm. Repeat with the remaining meatballs.
- Step 3Serve meatballs with dip and bread.
Nutrition
1520 kj
Energy
30g
Fat Total
4.5g
Saturated Fat
1g
Fibre
16g
Protein
7.5g
Carbs (total)
All nutrition values are per serve
Notes
Serves 6 as a starter.
- Author: Alison Adams
- Image credit: Brett Stevens
- Publication: Australian Good Taste
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