Chicken Meatballs

These are quick and easy to make. A less fatty alternative to pork, but are still moist and tender. Great for making a head and freezing, perfect served with and alfredo or marinara sauce.

1 pound ground chicken

2/3 cup  cooked cous cous

1/2 large white onion

2 garlic cloves

2 rashers of thick cut bacon

3 tablespoons tomato paste

3 tablespoons dried oregano

1 tablespoon dried jalepeno flakes

Salt and Pepper

Heat the over to 350°

Chicken meatballsFirst I get my cous cous going, so that it can cool a little before I need it. I use Near East brand  for a couple of reasons, It cooks up  super fast and it comes in a lot of flavours. I like the herbed chicken in this recipe because it layers the chicken flavour and gives the meatballs more depth. Which is the same reason I make it with chicken stock instead of water. I  prefer cous cous to bread crumbs as  I think it results in a moister ball.

Chicken meatballsThe chicken stocked and flavour packet came to a boil, I added in the cous cous, gave a quick stir, removed it from the heat, put the lid on and left it for 5 minutes. Now fluff and loosen the cous cous with  a fork while it’s still warm and put it one side.

Chicken meatballsNext cut the bacon into lardons and brown in a pan until crisp. While they are cooking, get everything else together

Chicken meatballs Put the ground chicken into a bowl

Chicken meatballsChop the onion half and add in to the chicken

Chicken meatballsCrush the garlic cloves and add

Chicken meatballsSprinkle on the seasonings and squeeze in the tomato paste

Chicken meatballsOn goes the bacon…

Chicken meatballs

…And the warm cous cous. Now’s the time to get messy or use a fork to thoroughly combine everything. After all the ingredients have been mixed I take a little bit and fry it up to check the seasoning.

Once I know it tastes good I…

Chicken meatballsI roll them into balls, each ball is about 2 tablespoons worth of mix. A cookie dough scoop is great for this job

Chicken meatballsIn a couple of teaspoons of olive oil I brown the meatballs in a pan on the stove top. Then I transfer them into a baking dish, cover them with foil and bake for about 15 minutes, to make sure they are cooked all the way through.

When you take them out of the oven you can either serve them or let them cool and freeze them.

The Dutchess Club

This sandwich is named  after it’s creator, a good friend of ours who spent the last lazy days of summer breathing in the country air and sipping wine at The Croakery. Being the fabulous house guest that she was, Dutch (for short) wanted to make lunch, so she stole herself away from the sun and riffled through my kitchen until she came across these tasty bits.

The Dutchess club link

The Dutchess club

Here’s what she used,

Crusty bread, cut into fat fingers

Olive oil

A container of cherry tomatoes

A handful of fresh basil chopped up

4 Spring onions

Slices of roast chicken

Half an avocado

Sharp aged cheddar

Salt and pepper

Pre heat the oven to 425°

The Dutchess herself, chopping

The Dutchess herself, chopping

Chop the tomatoes in half and put into a bowl

Dutch's handy work

Dutch's handy work

Sprinkle in some spring onions

Sprinkle in some spring onions

Slice the spring onions and basil. Add the tomatoes along with some salt and pepper

Home made loaf waiting to be toasted

Home made loaf waiting to be toasted

Golden liquid greedily soaked in by the bread

Golden liquid greedily soaked in by the bread

Warm in the oven for 10 minutes or so

The flavours will seep into the warm bread

The flavours will seep into the warm bread

Now for the chicken

Now for the chicken

A fat slice of avocado

Layer on a fat slice of avocado

Fresh from the grill, the cheddar adds a salty tang

Fresh from the grill, the cheddar adds a salty tang

When everything is piled high return to the oven until all the layers have warmed through and the cheese has melted

I couldn't let her do all the work!!
I couldn’t let her do all the work!!
So I Plated up with greens from the garden

So I Plated up with a side of greens from the garden

Eating al fresco makes everything taste more incredible

Eating al fresco makes everything taste more incredible

Cheers Dutch

Cheers Dutch