Chicken meatballs, potatoes and lemon

Name: Chicken meatballs, potatoes and lemon
Yield: Serves 4 servings
Cuisine: British
Ingredients: 4 spring onions, roughly chopped; 15 g mint leaves; 15 g coriander (leaves and stems); 2 garlic cloves, crushed; 500 g minced chicken; 1 egg, beaten; 425 g desiree (or other floury) potatoes, peeled and finely grated and wrung dry in a clean tea towel - about 250 g; 1 tsp ground cumin; 30 g breadcrumbs (fresh or panko); 2 tbsp olive oil, for frying; 1 tsp Salt and pepper; 150 g thick Greek - style yogurt; 10 g mint leaves; 10 g coriander (leaves and stems); 3 tbsp olive oil, plus extra to finish; 1 large onion, thinly sliced (200 g); 4-5 celery sticks, cut into 2 cm chucks (200 g), leaves roughly chopped (40 g); 2 lemons, shave the skin to get 2 strips, then juice to get 60 ml; 550 g Desiree (or other floury) potatoes, peeled and cut into 3 cm chunks (450 g); 8 garlic cloves, thinly sliced; 1/2 tsp ground tumeric; 1 tbsp ground cumin; 1 1/2 tsp ground cinnamon; 500 ml chicken stock; 1 tsp caster sugar; 20 g coriander (leaves and stems), roughly chopped

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Santy Coy @chefsantycoy

Sydney

Ottolenghi is my favorite chef of all time, and this recipe comes from his newest cookbook, "Comfort." The dish features a Mediterranean flavor profile, and the addition of yogurt on the side makes it incredibly fresh and tasty.

#mediteranianfood #dinner #harvestfeast #lemon #potatoes #mincechicken #GlobalApron #cumin #turmeric #greekyoghurt #mint #coriander #oliveoil #garlic #celery #onions #cinnamon #chefathome #ottolenghi

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Ingredients

45 minutes

Serves 4 servings

Meatballs:
4 spring onions, roughly chopped
15 g mint leaves
15 g coriander (leaves and stems)
2 garlic cloves, crushed
500 g minced chicken
1 egg, beaten
425 g desiree (or other floury) potatoes, peeled and finely grated and wrung dry in a clean tea towel - about 250 g
1 tsp ground cumin
30 g breadcrumbs (fresh or panko)
2 tbsp olive oil, for frying
1 tsp Salt and pepper
Yoghurt sauce:
150 g thick Greek - style yogurt
10 g mint leaves
10 g coriander (leaves and stems)
Broth:
3 tbsp olive oil, plus extra to finish
1 large onion, thinly sliced (200 g)
4-5 celery sticks, cut into 2 cm chucks (200 g), leaves roughly chopped (40 g)
2 lemons, shave the skin to get 2 strips, then juice to get 60 ml
550 g Desiree (or other floury) potatoes, peeled and cut into 3 cm chunks (450 g)
8 garlic cloves, thinly sliced
1/2 tsp ground tumeric
1 tbsp ground cumin
1 1/2 tsp ground cinnamon
500 ml chicken stock
1 tsp caster sugar
20 g coriander (leaves and stems), roughly chopped

Cooking Instructions

45 minutes

1

Meatballs:

Place the spring onions, mint, coriander, potatoes and garlic in the small bowl of a food processor and blitz until finely chopped.
2

Scrape out into a medium bowl and add the remaining meatball ingredients, except for the oil, along with 1 1/2 tsp salt and plenty of pepper. Mix well with wet hands, shape into 16 balls, roughly 50 g each. Refrigerate for 30 minutes to firm up.
3

Yoghurt sauce:

Put all the ingredients for the yogurt sauce into the same food processor bowl, along with 1/4 tsp of salt and a little pepper. Blitz until smooth. Transfer to a small serving bowl and set aside in the fridge.
4

Put 2 tbsp oil into a large saucepan, for which you have a lid, and place on a medium high heat. Once hot, sear the meatballs well on all sides for 10 minutes. Remove from pan, and set aside.
5

To the same pan, add 3 more tablespoons of olive oil for the broth.
Add the onion, celery chunks, lemon strips, 1 tsp of salt and a good grind of pepper. Sauté for 7 minutes, to soften then add the potatoes and garlic and sauté for another 7 minutes, until beginning to brown.
6

Add the spices and cook for 1 minutes, then add the lemon juice, chicken stock, sugar and the celery leaves. Bring to a simmer, then carefully place the meatballs in the broth. Simmer on a low heat, covered, for 25 - 30 minutes, until the meatballs are cooked through and the liquid has thickened slightly. Remove from the heat and carefully stir in the coriander and set aside to rest for 5 minutes.
7

To serve, drizzle the meatballs with oil and spoon some of the yoghurt sauce on top, serving the rest on the side.
8

Enjoy

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Written by

Santy Coy @chefsantycoy

on December 01, 2024 08:33

Sydney

I'm a retired professional Chef living in Sydney, Australia! I absolutely love collecting recipe cookbooks and experimenting with new dishes every single day. Instead of hoarding all the recipes I've tried in my book, I prefer to share them with all of you. 🇬🇧 Cookpad UK Ambassador!