These meatballs could quite easily be converted to a patty for a mouthwatering burger with all the fancy trimmings. This recipe makes a fair amount of meatballs.
500g chicken mince
20g chopped chives
2 – 3 sprigs of fresh thyme
60ml uncooked couscous
1 large egg
salt and pepper
2 cloves garlic, crushed
1 can baby tomatoes
80ml vegetable stock or semi sweet white wine
3 medium baby marrow, sliced
Cooked fettuccine, grated Parmesan, and fresh basil
Combine the meatball ingredients, except the oil.
Set aside for 10 minutes so that the couscous can absorb the moisture.
Shape into golf ball size meatballs.
Heat oil in a pan and fry the meatballs until slightly cooked.
Add the garlic to the pan, fry for 5 minutes or till tender. Add the baby marrow, stir.
Add the tomatoes to the pan and the wine or stock. Squeeze the juice from the tomatoes. Simmer gently until the meatballs are cooked through and the sauce has reduced.
Serve the meatballs on a bed of fettuccine, scatter with Parmesan and garnish with fresh basil.
Debby Dash Notes
To mince chicken breasts, slice into chunks and pulse in a food processor. Or, chop finely with a large, sharp knife. Or buy chicken sausage and squeeze the meat from the casing.