Baked Chicken Meatballs: A Flavour-Packed Recipe
As the weather is cooling down, our minds are turning to meatballs. Meatballs are so versatile, and can be made from anything including lamb and beef to pork and chicken. This baked chicken meatball recipe will be a weekly favourite this season in your household, and is perfect for dinner parties and family meals. Sun-dried tomato paste, lemon zest and smoke paprika give this recipe a big boost of flavour to impress anyone – the little ones of the family, and your guests alike.
- 3 slices sourdough bread, torn into small bits (about 1 cup)
- ⅓ cup milk
- 3 bacon rashers, cut into 1cm pieces
- 1 small onion, finely chopped
- 1 small garlic clove, roughly chopped
- 2 tbsp extra-virgin olive oil
- 1 large egg
- 1 kg minced chicken
- 2 tbsp sundried tomato paste
- 1 tbsp smoked paprika
- ¼ tsp grated nutmeg
- ½ lemon zested
- 3 tbsp chopped basil
- Salt and pepper
Homemade mince often tastes better, so if you have a mincing attachment for your mixer, use of kilo of skinless chicken thighs and make your own. Free-range chicken will work perfectly, too. We use thighs because they are more juicy and flavourful, you can find a range of chicken thighs at your favourite butcher online.
Preheat over to 200°C. Soak the break in milk within a small bowl until it’s softened, for about four minutes.
Cook bacon, onion and garlic in one tablespoon of oil in a frying pan over medium heat. Cook this until onion is softened, or about 6 minutes. Cool slightly.
Squeeze bread to remove excess milk then discard milk. Lightly beat the egg in a large bowl, then combine with chicken, tomato paste, bacon mixture, bread, spices, zest and basil.
Grease a baking tray with the remainder of the oil, form eight large meatballs (or several more smaller sized meatballs) from the mixture and arrange in the tray. Season with salt and pepper, and bake until meatballs are brown and cooked through. This will take approximately 15 to 20 minutes.