Ingredients
| 4 tsp | Olive oil |
| ½ small | Onions, finely diced |
| ½ tsp | Salt |
| 2 | Garlic cloves, minced |
| 1 piece | Ginger, 2cm, minced |
| 600 g | Chicken mince (Main) |
| ¼ cup | Fresh breadcrumbs |
| 1 tsp | Coriander seeds, toasted until fragrant, then crushed |
| ¼ tsp | Chilli flakes |
| 2 tsp | Preserved lemon skin, finely chopped |
Directions
- Heat oil to low heat in a pan. Add onion, sprinkle with salt and cook gently for a few minutes to soften. Add garlic and ginger to pan, cooking just until fragrant. Remove to a dish to cool.
- Place mince and breadcrumbs in a steep-sided mixing bowl. Beat vigorously with a wooden spoon. Add spices and preserved lemon, along with cooled onion mixture. Beat again, ensuring mixture has become a bit sticky. Cook a tiny dab of mixture in hot pan then taste to check seasoning. Adjust salt to taste.
- Gently roll mixture using damp hands to form 12 meatballs. Place on a clingfilm-lined plate and chill for 20 minutes before cooking.
- Heat a thin layer of oil in a pan and add meatballs. Cook over medium heat for about 5 minutes, shaking pan frequently so that meatballs brown all over. Remove meatballs to an oven dish and bake at 180C fanbake for 10-15 minutes until cooked through.
- Serve meatballs on wilted rocket, adding a dollop of yoghurt, a sprinkle of sumac and some preserved lemon. Accompany with a steamed coucous or your favourite grain.
Make a change
Try these meatballs wrapped in warmed pita bread with sliced tomatoes, lots of mint leaves and your favourite hot chilli sauce.