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Chicken & pine nut meatballs
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Savory nut and herb meatballs - a delightful mezze treat.
Ingredients:
  • Tzatziki, to serve
  • Beetroot dip, to serve
  • 500g chicken mince
  • 1 brown onion, coarsely grated
  • 35g (1/2 cup) fresh breadcrumbs
  • 40.00 ml pine nuts, toasted, chopped
  • 62.50 ml chopped fresh coriander
  • 3.75 gm ground cumin
  • 3.75 gm ground paprika
  • Pita bread, warmed, to serve
Instructions:
  • Prepare a baking tray with non-stick baking paper. Mix chicken, onion, breadcrumbs, pine nuts, coriander, cumin, and paprika in a bowl, then season. Shape tablespoonfuls of the mixture into balls and place them on the tray. Chill in the fridge, covered, for 1 hour.
  • 1. Spread out the flour on a plate. Coat half of the meatballs with the flour. 2. Heat enough oil in a large non-stick frying pan to reach 1cm up the side of the pan. 3. Cook the first batch of meatballs, flipping once, for 8 minutes until they are golden and cooked through. 4. Transfer the cooked meatballs to a plate lined with paper towel to absorb excess oil and keep warm. 5. Repeat the process with the remaining meatballs.
  • Serve the meatballs alongside a delicious dip and freshly baked bread.

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