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The Meatballs with Feta, Oregano & Lemon
The Home of Ikigai
The Meatballs
with Feta, Oregano & Lemon
Makes 30 Balls
500 g chicken breast mince
500 g chicken thigh mince – no skin
3 egg whites
200 g breadcrumbs
100 g chopped white onions
50 g chopped clean oregano
200 g fetta cheese
Cream
20 g Walnuts
Olive oil
Lemon
Take you minced chicken breast and thigh and mix it together. Add your egg whites and pound it together.
Sweat your onions with no colour and add to your chicken mix.
Add your chopped oregano, and grated feta and a grate of lemon zest form into 20 g balls.
Drop the meatballs into simmering water for 1 minute and out again ,cool them off in an ice bath and store in the fridge ready to serve.
Warm some olive oil and panfry your meatballs to add a little colour and put in an oven at 170 degrees for 5 minutes.
Toast some breadcrumbs and chopped walnuts and leave to cool.
In another pan sweat some onion and garlic, add a little white wine and reduce, add your cream and chopped oregano and reduce again.
Put in your meatballs and a squeeze of lemon juice.
Serve into a bowl and top with the toasted nuts and breadcrumbs, serve with a grate of feta and garnish with a sprig of mint and a drizzle of olive oil.
Present with a wedge of brown bread and a lemon wedge. Heaven.