Meatballs from Chicken Breasts (Andalusian)

“An Andalusian style meatball from the 13th century.”
READY IN:
35mins
SERVES:
16-20
YIELD:
16-20 balls or dumplings
UNITS:
US

Ingredients Nutrition

  • 4 chicken breasts (skinned and deboned)
  • 12 teaspoon ground cloves
  • 2 tablespoons fresh lavender (chopped finely)
  • 100 g ground almonds (or almond or pistachio mix)
  • 1 egg
  • 1 teaspoon salt

Directions

  1. Chop the chicken breasts coarsely and process in food processor until finely ground.
  2. Add remaining ingredients and blend briefly until mixed.
  3. Form into small dumplings or balls and cook in simmering water for 10-15 mins, or until cooked.
  4. 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.

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