Chicken meatballs

By Faeza
08 December 2015


¦ 2 large chicken breast fillets, sliced into cubes

¦ 125g bacon, diced

¦ 3 slices bread, torn roughly into small pieces

¦ 3ml (½ teaspoon) paprika

¦ 10ml (2 teaspoons) cayenne pepper

¦ 5ml (1 teaspoon) dry mixed herbs

¦ salt to taste

¦ 65ml (¼ cup) milk

¦ 1 large egg, lightly beaten

¦ ½ small onion, finely chopped

¦ 2 cloves garlic, crushed

¦ 90ml (1/3 cup) grated Parmesan cheese, plus extra for sprinkling over the meatballs

¦ Fresh coriander, chopped finely

¦ 65ml (¼ cup) vegetable oil


Preheat oven to 180°C. Place chicken and bacon on a plate and into the freezer to chill for 20 to 30 minutes.

Meanwhile, place bread, paprika, cayenne, mixed herbs and salt in the bowl of a food processor, and pulse until you have fine breadcrumbs.

Remove and set aside.

Add the chilled chicken and bacon to the food processor and pulse to combine into a rough mixture.

Add milk and return 2/3 of the breadcrumb mixture to the food processor along with egg, onion, garlic, Parmesan and coriander, and process until well combined (the mixture will be almost creamy).

Using a tablespoon, divide the mixture into about 20 small meatballs.

Place the meatballs on a baking sheet and freeze for 15 minutes.

Remove from freezer and roll meatballs in reserved breadcrumbs to coat the surface evenly.

Drizzle meatballs with oil, and cook in oven for 20 minutes or until cooked through.

Remove from the oven, sprinkle with Parmesan and coriander, and allow to rest for five minutes before serving with burger mayonnaise. M