Ingredients For Chicken Meatballs
Quantities here will serves six people making about 25 meatballs
For the meatballs
500g chicken from Morley Butchers
100g unsalted pistachio nuts
50g medium matzo meal
handful of fresh tarragon leaves
2 handfuls of coriander, leaves and stalks
2 handfuls of flat leaf parsley, leaves and stalks
1 tablespoon fresh lime juice
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon chilli flakes
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
1 egg, beaten
2 tablespoons olive oil
For the coriander tahini
2 large handfuls of coriander leaves
1 garlic clove, crushed
juice of 1 lemon
pinch of sea salt
seeds from ½ pomegranate
handful of mint leaves, finely chopped
Cooking Method For Chicken Meatballs
Mince your chicken or use a blender to get an even but coarse textured mince. Don’t over process.
Add all the meatball ingredients except the chicken, egg and oil to a food processor and pulse until the mixture comes together; you want a coarse, grainy consistency.
Transfer to a large bowl and add the chicken and the egg, working the mixture together with your hands just until it is combined; you don’t want to overwork it. Cover and place in the fridge for 30 minutes.
Meanwhile, clean out the food processor, then add all the ingredients for the coriander tahini to it and blend. With the motor running, slowly add some water until you have a loose dressing with the consistency of double cream. Transfer to bowl, cover and refrigerate until needed.
Preheat the oven to 220°C/200°C fan/Gas Mark 7.
Wet your hands and roll the chicken mixture into ping-pong-sized balls. Grease a baking dish large enough to hold the meatballs in a single layer with 1 tablespoon of the olive oil. Brush the remaining tablespoon of oil over the top of the meatballs and bake for 15 minutes.
Serve the meatballs on a bed of steamed rice garnished with the pomegranate seeds and the chopped mint, then drizzle the coriander tahini liberally over the top.