Recipe by Wylder
An Andalusian style meatball from the 13th century.
Top Review by Sydney Mike
I not only liked the idea of making chicken breast meatballs, but also the fact that the recipe harks back to the 13th century! Anyway, I made these to freeze, but did serve 6 of them as 2 VERY, VERY TASTY meatball sandwiches! Definitely a nice change from the usual ground beef meatballs! Thanks for a keeper! [Tagged, made & reviewed for one of my adoptees in the current Pick A Chef]
- 4 chicken breasts (skinned and deboned)
- 1⁄2 teaspoon ground cloves
- 2 tablespoons fresh lavender (chopped finely)
- 100 g ground almonds (or almond or pistachio mix)
- 1 egg
- 1 teaspoon salt
Directions See How It's Made
- Chop the chicken breasts coarsely and process in food processor until finely ground.
- Add remaining ingredients and blend briefly until mixed.
- Form into small dumplings or balls and cook in simmering water for 10-15 mins, or until cooked.
- Notes: these taste better if you stick a chicken stock cube into the water you poach them inches It also helps to cook one sample meatball first and taste it, in order to (a) judge how long they'll take to cook, and (b) adjust the seasoning. I used almonds in these as pistachios were considerably more expensive. These were good with mustard.