Chicken Pine Nut And Lemon Tiny Balls

Chicken Pine Nut And Lemon Tiny Balls

Posted 2015-03-01 by finyfollow

These chicken tiny balls were the smoothest I have ever tasted.

With a hint of lemon, and crispy pine nuts, they were delightful mixed with risoni, and served with baby rocket.

I think the secret was in the breadcrumbs in that I used home made rye bread and soaked it in milk.

I do not have a food processor so I used my mincer attachment however it would be far easier and quicker in a processor.

Preparation Time: 35 minutes
Cooking Time: 35 minutes
Makes: 3 servings

2 thick slices sourdough or light rye bread, torn up
120 ml milk
15- 30 ml olive oil
1 small onion, diced finely
1 garlic clove,chopped finely
Bit of fresh rosemary, chopped
300 g chicken thigh fillets, chopped roughly
1 very small egg
65 g Parmesan cheese, grated
45 g pine nuts
A handful of parsley, chopped
Bit of extra olive oil
30 g butter
Juice of a lemon and a bit of zest
450 ml water
Small bay leaf
150 g approximately of risoni
Extra 30 g butter
Extra Parmesan to serve (optional)

  • Put the bread in a bowl and cover with the milk -leave for about 10 minutes.

  • Meanwhile heat oil in a frypan or wok on medium and add the onion, garlic and rosemary. Cook for about 6 minutes or until it is soft and golden. Leave to cool.

  • After 10 minutes squeeze the bread to remove the excess milk, and discard the milk.

  • Put the chicken and drained bread into a food processor. I do not have one so I used my mincer.

  • Add the onion mixture, and process again for 1 - 2 minutes to form a mince. Then add the egg and the parmesan and process again. Stir in the pine nuts and parsley and season with salt and pepper. If the mixture is a bit "sloppy" add some breadcrumbs, but as few as possible.

  • Roll into small balls.

  • Heat extra oil in a large fry pan or wok and over a high heat add several meatballs at a time, flattening slightly.

  • Cook these and add a little butter as you go until they are brown. Transfer to a paper lined plate and do the rest adding the butter again as before.

  • Return all the tiny balls to the pot, add lemon juice, rind, the water and a small bay leaf. Cook over high heat for about 10 minutes.

  • Cook till liquid absorbed -I added a bit of risoni here as well.

  • Meanwhile, cook the risoni for about 5 - 6 minutes or until just tender. Drain.

  • Stir the risoni through the cooked tiny balls and add a bit more extra butter. Top with more Parmesan (optional) and parsley to decorate.

  • I served this with plain [link baby rocket].

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    226487 - 2023-07-17 10:02:05


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