This recipe is quick and easy to prepare and is a great protein rich option from the soft stage onwards. The yoghurt dip helps to add extra moisture and can also be used as a salad dressing if you have any leftover.
If you are further along in your post operative journey, you may like to serve the meatballs with a small side salad. Cucumber, cherry tomatoes, thinly sliced red onion and a squeeze of lemon juice makes a perfect accompaniment.
- Prep: 15 Minutes
- Cook: 10 Minutes
- Portions: 30
Ingredients:
- 500g chicken mince
- 1/2 onion, finely diced
- 3 cloves garlic, finely chopped
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp sumac
- 1 tbsp fresh mint, finely chopped
- 1 tbsp fresh Italian parsley, finely chopped
- 1/4 cup ground almonds
- 2 tbsp olive oil
- 3/4 cup unsweetened yoghurt
- 1 tbsp tahini
- Juice and zest of 1 small lemon
- 1 tbsp fresh mint, finely chopped
- Salt and pepper to taste
Method:
- In a bowl, mix the chicken, onion, garlic, herbs and ground almonds until well combined
- Season the chicken mix with salt and pepper, then roll a heaped teaspoon sized portion into balls and place on a tin foil lined tray
- Once the meatballs have been rolled, heat a large frying pan with 1 tbsp of the olive oil
- Cook the meatballs in batches for around 4-5 minutes, turning often until browned all over. Transfer to drain on a paper towel lined plate while you cook the next batch
- Once the meatballs are cooked, prepare the dip. Mix the yoghurt, tahini, juice, zest and mint together in a small bowl. Season with salt and pepper to taste, then transfer the meatballs and yoghurt to your dish of choice to serve
