I think I’ve hit the jack pot with these meatballs. The texture is just right, moist and succulent and they are definitely my best meatball project so far. I really do think a quality meatball needs bread crumbs (fresh), to lighten the texture a little. I always use fresh, and to be honest, it takes about 10 seconds to make your own in a food processor or nutribullet etc. So there is really no need to store dried breadcrumbs in your pantry, which go bad so quickly. Except Panko crumbs, but the subject of Panko crumbs for another day.
I pre-cooked the bacon before I added to the mixture as it adds another layer of flavour. This is most certainly not an essential step, do it only if you can be bothered.
Whilst the recipe below is designed for four, I made twice that amount and froze half for another meal. I do that a lot actually! My freezer is packed with little zip lock bags of surprise goodies. If you have children, a large family or simply love meatballs, then I urge you to do the same.
Finally, as to how I served these delicate little things? Very simply. I cooked some fettuccini, pop the balls on top and then drizzled a little garlic infused olive oil over the entire dish. Just use normal oil if you don’t have garlic oil. For those that need a sauce, just warm up a jar of basic pasta sauce and drizzle over the top. Oh, and these are fabulous as nibbles for a cocktail party. So pretty, and who doesn’t love a meat ball right?
Voila, now go and make your meatballs….
Serves 4 as a meal
About 1/2 cup fresh breadcrumbs (about 2 slices of bread)
3 slices chopped thin bacon
1 small onion, finely chopped
1 garlic clove, minced
500g ground chicken
2 tablespoons tomato paste
2 tablespoons extra-virgin olive oil
1/2 cup chopped coriander
To brush over the meatballs
2 tablespoons tomato paste and 2 tablespoons of oil (I used garlic infused olive oil) mixed together.
1. Preheat over to 180 deg. Line a baking sheet with baking paper.
2. Precook your bacon if you are inclined – remember this is not a crucial step. Lightly beat egg.
3. Add all of the meatball ingredients to a large bowl. Mix gently.
4. Form into small balls and place on the baking tray. Brush with the oil/tomato paste mixture.
5. Bake in the oven for about 13 mins, check, cook for another 2 – 3 mins if required.