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Lemon and fennel chicken meatballs

Name: Lemon and fennel chicken meatballs
Yield: 24
Ingredients: 3 Tbsp Olive oil; 1 Small onion, finely chopped; 2 cloves Garlic, crushed; 80 g Pancetta, chopped; 1 tsp Coriander seeds, ground; 1 tsp Fennel seeds, ground; 1 Green chilli, deseeded and finely chopped; 2 Tbsp Flat leaf (Italian) parsley, finely chopped; 1 Tbsp Marjoram leaf, chopped; 500 g Chicken mince (Main); ½ cup White breadcrumbs, fresh; 1 Lemon, finely grated zest; ¼ cup Seasoned flour; 1 cup Chicken stock; 2 Fennel bulbs, trimmed and very finely sliced (a mandoline is good here) (Main); 1 Tbsp Preserved lemon, finely chopped (see tip below) (Main); 1 Tbsp Marjoram leaf; 1 Lemon, juiced

makes 24

Tam West

Kathy Paterson

Food writer and stylist.

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The combination of lemon, fennel and chicken is both delicious and warming. The pancetta and preserved lemon add a salty savouriness.

3 Tbsp	Olive oil
1	Small onion, finely chopped
2 cloves	Garlic, crushed
80 g	Pancetta, chopped
1 tsp	Coriander seeds, ground
1 tsp	Fennel seeds, ground
1	Green chilli, deseeded and finely chopped
2 Tbsp	Flat leaf (Italian) parsley, finely chopped
1 Tbsp	Marjoram leaf, chopped
500 g	Chicken mince (Main)
½ cup	White breadcrumbs, fresh
1	Lemon, finely grated zest
¼ cup	Seasoned flour
1 cup	Chicken stock
2	Fennel bulbs, trimmed and very finely sliced (a mandoline is good here) (Main)

1 Tbsp	Preserved lemon, finely chopped (see tip below) (Main)
1 Tbsp	Marjoram leaf
1	Lemon, juiced

Heat 1 tablespoon oil in a small frying pan or heavy based saucepan and add the onion. Cook over a low heat until the onion is soft, 5-7 minutes. Add the garlic and cook for a further 30 seconds.
Add the pancetta, ground coriander and fennel. Cook for about 5 minutes until aromatic. Stir in the chilli and chopped herbs and set aside to cool.
Place the chicken mince and breadcrumbs in a large bowl and mix well. Stir in the cooled onion mixture with the lemon zest until well combined. Season with salt and freshly ground black pepper. At this point, I like to fry a small piece of the mixture off and taste for seasoning.
Roll the chicken mixture into about 24 small meatballs and roll in the seasoned flour.
Heat the remaining oil in a large frying pan and brown the chicken meatballs, in batches, transferring to a plate as you go.
Wipe out the frying pan with kitchen paper and return the chicken meatballs. Pour in the chicken stock, sprinkle over the thinly sliced fennel bulb and cover with a lid. Place over a low heat and simmer for 10 minutes or until the chicken meatballs are cooked through.
Mix together the preserved lemon and marjoram, sprinkle over the top. Squeeze over the juice of the lemon and serve while hot.

Using preserved lemons

To use preserved lemons, remove the flesh from the skin (peel) and discard flesh. Wash the skin (peel) and pat dry with kitchen paper before chopping.