Yesterday evening, I invented these easy to make delicious Lemon zested organic chicken meatballs! 🙂 They are very easy to make in your beloved food processor & they are very easy to devour too! I served them with seasoned red cooked quinoa & yellow flat string beans with garlic & onion. Check them out! 😉
Recipe: For 9 medium chicken meatballs
225 gr gluten-free, dairy-free organic chicken mince
1 medium white onion, peeled cut up roughly
2 fat cloves of garlic, peeled & roughly cut up
Maldon sea salt
zest of 1 organic unwaxed lemon
a fruity evoo
1. Place cut up garlic & onion in your food processor with the S-blade. Blitz on medium power to cut it finely. Add organic chicken mince, 15 grins of black pepper, some sea salt & the grated zest of 1 lemon, all divided into the food processor onto the chicken mince. Blitz until it is fully mixed in & everything is very finely cut up. Check the seasoning. I added a bit more black pepper & more sea salt. Remove S-blade & with wet hands, roll smaller balls from the lot. Place onto a clean plate.
2. Take a larger non-stick pan & heat up on high. Pour enough evoo in it so that your meatballs will sit into the hot oil. So you can fry them easily. Fry your meatballs into the hot oil , on all sides until browned & cooked through. This will take a bout 10 minutes in total. Place them on a clean plate with double kitchen paper to dip the excess oil off. Serve at once with your seasoned red quinoa & cooked yellow beans & then sautéed in olive oil with some garlic & white onion. Seasoned with black pepper & sea salt! Yum yum yummy!
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Sophies Foodie Files
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