Making homemade meatballs allows you to skip the added breadcrumbs or fillers commonly found in store-bought versions, ensuring a tastier and healthier option. Plus, they freeze beautifully, so you can enjoy meatballs anytime you crave them!
INGREDIENTS
- 680 grams chicken breast fillets
- 2 shallots, finely chopped
- 2 tablespoons chopped parsley
- Salt and pepper, to taste
- Zest of 1/2 lemon
- 2 tablespoons olive oil
INSTRUCTIONS
- Prepare the Chicken: In a food processor, pulse the chicken breast until it’s broken down and has a sticky texture.
- Mix Ingredients: Combine the processed chicken with shallots, parsley, salt, pepper, and lemon zest. Mix thoroughly.
- Cook the Meatballs: Heat the olive oil in a frying pan. With wet hands, shape the mixture into approximately 26 balls. Fry the meatballs in the pan until golden brown, turning occasionally. You may need to cook them in batches based on your pan size.
- Storage: Store any leftovers in an airtight container in the fridge for 2-3 days. Reheat as needed.
Recipe Notes
- Each meatball contains approximately 44 calories.
