Monday, August 5, 2013

Chicken meatballs with courgettes and chickpeas

The world loves meatballs. How do I know this? Meatballs are one of the few foods that pop up in just about every type of cuisine across the globe. From the local frikkadel to the palm-sized meatballs of Italy smothered in tomato sauce (called ‘polpette al suga’), then there is of course the spiced kofta which feature in Mediterranean countries, North Africa, Asia and India. The Swedish serve theirs with dill sauce while the Spanish enjoy theirs as tapas. Meatball subs, poached in a broth, with soy sauce, with spaghetti, on a bun, on a stick, grilled, fried; they come in flavours and forms for every palate!

While my meatball recipe isn’t traditional, it is rather a fast supper solution – dinner in a dash, if you will. It’s quick, it’s tasty and it’s healthy and that’s all you really need to know isn’t it?  Swop the courgettes for aubergines, butternut, peppers or ready-to-roast veggies (no chopping is an added bonus) and dinner is a mere 30 minutes away. And if there are any leftovers? Toss through cooked pasta with a spoonful of pesto or softened cream cheese and you have lunch (or dinner) version 2.0.

Chicken meatball, courgette and chickpea sauté
Serves 4

500g chicken mince
1 tub Mediterranean Delicacies Chicken liver pate
salt & pepper, to taste
1 egg
handful basil, chopped
handful Italian parsley, chopped
1 small onion, chopped
1 garlic clove, crushed
½ - 1 cup fresh breadcrumbs
olive oil
700g courgettes or baby marrows, chopped into chunks
1 red onion, sliced
4 garlic cloves, chopped
juice from 1 lemon
1 tin chickpeas, drained and rinsed

Mint tzatziki
1 tub Mediterranean Delicacies tzatziki
2 tbsp chopped mint

Combine the mince, chicken liver pate, seasoning, egg, herbs, onion, garlic and breadcrumbs together. Form into golfball-sized balls and set aside. Heat some oil in a saucepan and fry the meatballs until golden. Add the courgettes, onion and garlic and sauté until softened. Squeeze in the lemon juice and add the chickpeas. Season to taste. Serve warm with the mint tzatziki.

*This post has been sponsored by Mediterranean Delicacies who make a fabulous range of yummy pesto, dips, phyllo pastry, olives and other delicious Med-style goodies. 

{GIVEAWAY} Mediterranean Delicacies are giving away TWO Morphy Richards Induction Cookers! Follow this link to enter their latest competition.

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