Serves 24
20 min
Chicken & Basil Meatballs
Recipe GLPR3545b45a7c25ea
Tender mini meatballs infused with fresh basil and aromatic garlic, made from ground chicken breast and breadcrumbs. Pan-fried until golden and lightly browned, these bite-sized portions are perfect as an appetizer or light main course. Ready to serve warm or at room temperature.
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Ingredients
1 shallot, peeled
250g chicken breast, cut into chunks
25g seeded bread, torn into pieces
⅓ pack fresh basil leaves (about 8-10 leaves)
1 garlic clove, peeled
2 tablespoons rapeseed oil, for frying
Directions
Place the shallot into a food processor and pulse until roughly chopped. Add the chicken breast chunks, seeded bread, fresh basil leaves, and garlic clove. Blend until the mixture forms a soft, uniform purée. Wet your hands with cold water and shape the mixture into 24 small meatballs, each about 1 inch in diameter. Refrigerate until ready to cook.
Heat half the rapeseed oil in a large non-stick frying pan over medium-high heat. Once shimmering, carefully add 12 of the meatballs to the pan in a single layer. Fry for 5 minutes, gently rolling and turning them every minute to ensure even browning on all sides. Once golden and cooked through (internal temperature 165°F), transfer to a clean plate. Repeat with the remaining oil and meatballs.
Allow meatballs to cool to room temperature, then refrigerate in an airtight container for up to 1 day. To serve warm, preheat the oven to 180°C (350°F) and place meatballs on a baking sheet. Warm for 8–10 minutes until heated through. Serve immediately.
