An Italian Mediterranean twist. These sundried tonato and chicken meatballs taste perfect when served over a bead of couscous, fresh greens, fresh veg, feta and lemon juice. Also what a superb idea for a lunch on the go.
As always, this recipe is utterly delish but super simple. Requires minimal time and effort.
INGREDIENTS: Meatballs:
500g of minced chicken
Heaped 1/3 cup of sun-dried tomatoes
1 small onion diced
1 egg
1 piece of toats blitz to form breach crumbs
2 tbsp of dried oregano
1/2 tsp of paprika
S & P to taste
Other optionals:
Mixed greens
Couscous
Cherry tomatoes
Red onion
Cucumber
Feta
Lemon Juice
METHOD
Preheat your oven to 200C/ 400F and prepare a lightly oiled/ lined baking tray
Add all the meatball ingredients to a bowl and mix.
Roll into balls and place on your prepared baking tray
Bake at 200C / 400F for 20 mins
In the mean time prepare your couscous, veg and other serving ingredients of choice
Plate up and enjoy :)
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