Lemon spice chicken meatballs

Tam West

Ingredients

4 tsp	Olive oil
½ small	Onions, finely diced
½ tsp	Salt
2	Garlic cloves, minced
1 piece	Ginger, 2cm, minced
600 g	Chicken mince (Main)
¼ cup	Fresh breadcrumbs
1 tsp	Coriander seeds, toasted until fragrant, then crushed
¼ tsp	Chilli flakes
2 tsp	Preserved lemon skin, finely chopped

Directions

1. Heat oil to low heat in a pan. Add onion, sprinkle with salt and cook gently for a few minutes to soften. Add garlic and ginger to pan, cooking just until fragrant. Remove to a dish to cool.
2. Place mince and breadcrumbs in a steep-sided mixing bowl. Beat vigorously with a wooden spoon. Add spices and preserved lemon, along with cooled onion mixture. Beat again, ensuring mixture has become a bit sticky. Cook a tiny dab of mixture in hot pan then taste to check seasoning. Adjust salt to taste.
3. Gently roll mixture using damp hands to form 12 meatballs. Place on a clingfilm-lined plate and chill for 20 minutes before cooking.
4. Heat a thin layer of oil in a pan and add meatballs. Cook over medium heat for about 5 minutes, shaking pan frequently so that meatballs brown all over. Remove meatballs to an oven dish and bake at 180C fanbake for 10-15 minutes until cooked through.
5. Serve meatballs on wilted rocket, adding a dollop of yoghurt, a sprinkle of sumac and some preserved lemon. Accompany with a steamed coucous or your favourite grain.

Make a change

Try these meatballs wrapped in warmed pita bread with sliced tomatoes, lots of mint leaves and your favourite hot chilli sauce.