Chicken, Preserved Lemon & Green Olive Meatballs with Fetta, Mint & Pistachio Crumble

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Chicken, Preserved Lemon & Green Olive Meatballs with Fetta, Mint & Pistachio Crumble

I will admit, I am a huge fan of a meatball.  There is something so satisfying about biting into these little morsels that can be flavoured with pretty much anything.  I am also a lover of bowl/fork food.  One pot wonders that are packed full of flavour and are extremely lenient on the purse strings.  I am sure it stems from our days when my husband was a full time Uni student and we had two little mouths to feed.  Back in the day it was the stock standard meatball, today they are taken to new heights with the exotic flavours of Morocco and an exciting topping that exceeded all our expectations.  Really yum.

 

Prep time:  30 minutes            Cooking time:  25  Minutes             $$ Medium Budget

 

Serves 4-5

 

500gm of chicken mince

2 cloves of garlic, finely minced

2 wedges of preserved lemon, flesh removed and discarded and skins finely chopped

10 pitted sicilian olives, finely chopped

1/4 cup of raisins

1 tsp of ground cumin

1 tsp of ground coriander

1/2 tsp of paprika

1/2 tsp of chilli flakes (optional if you are making them for little people)

1/2-1 cup of breadcrumbs (use half at first and if the mixture is still quite sticky add a little at a time)

1 egg

Finely chopped stems of 1 bunch of coriander

Cracked black pepper

Cous cous or rice to serve

 

For the Sauce:

 

Olive oil for frying

2 cloves of garlic, finely minced

1 brown onion, halved and sliced

1 tsp of ground cumin

1 tsp of ground coriander

1/2 tsp of chilli flakes

Grated zest and juice of 1 lemon

1 cup of chicken stock

400gm tin of diced tomatoes

2 tbs of tomato paste

1 tsp of sugar

Sea salt and pepper

1 cup of chopped coriander leaves

 

For the Crumble:

 

100gm of fetta, crumbled

1/4 cup of pistachios, roasted in a dry pan and chopped roughly

2 tbs of chopped fresh mint

 

Heat a large heavy based pan and add a little oil.  Fry the onion until soft and then add the garlic.  Fry for a further minute before sprinkling over the spices.  Stir for approximately 1 minute and then add the lemon rind and juice.  Scrape the bottom of the pan to lift the spices before pouring in the stock, tomatoes and tomato paste.  Season with salt, pepper and sugar and stir to combine.  Bring the mixture to the boil and then reduce to a simmer while you make the meatballs.

 

Place the chicken, garlic, preserved lemon, chopped olives, raisins, spices, coriander stems, breadcrumbs, egg and ground black pepper in a large mixing bowl and use your hands to combine the mixture.  When combined, wet your hands and roll golf ball sized meatballs, adding them to the sauce as you go.  When you have finished, gently spoon sauce over them and place a lid on.  Cook for 15 minutes, turning the meatballs once  until they are cooked all the way through.  I usually test one by cutting it in half, part of the privilege of being the cook is that you then get to eat that meatball.

 

Place the crumble ingredients in a small bowl and toss gently with your fingers to combine.

 

To serve, divide cous cous between 4 serving bowls.  Top with the meatballs and sauce and sprinkle over the crumble.  Enjoy 🙂

 

 

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Comments

  1. Lee Wildie says

    Superb. The family loved it !!! Your recipes are amazing and truly inspirational. Ingredients are available and quite affordable . Keep on keeping on. We loovvee your recipes

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