Chicken and Feta Meatballs
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 servings
These meatballs are juicy, light and super easy to make. Flavoured with feta, olives and pul biber and cooked in a rich tomato sauce, they go great on a bed of spiced rice with salad, or in a pita wrap for a quick light meal.
Sub out the pul biber for other pepper/chilli flakes if you don't have.
Ingredients
For the meatballs
- 600g chicken breasts, or minced chicken
- 150g feta
- 50g black pitted olives
- 4 spring onions, trimmed and roughly chopped
- 2 garlic cloves, peeled
- 2 tbsp tomato puree
- 2 tsp pul biber (Turkish pepper flakes - sub other chilli flakes)
- 1 tsp dried oregano
- Salt and pepper
For the sauce
- 680g tomato passata
- 2 tsp pul biber
- 2 tsp dried oregano
- 1 tsp garlic powder
- 50g feta
- 1 small handful finely chopped parsley leaves
Method
Heat the oven to 200C (180C fan). To make the meatballs, put the chicken breasts (or mince) in a food processor and add all the remaining meatball ingredients and a pinch each of salt and pepper. Blitz smooth, then roll into 16 meatballs.
Swirl a few tablespoons of the passata around the base of a 24cm x 32cm roasting tin. Mix the remaining passata with the Turkish pepper flakes, dried oregano, garlic powder and a big pinch of salt and pepper.
Arrange the meatballs in the roasting tin, then pour the sauce over the top to cover. Bake for 12-15 minutes, until the meatballs are cooked through – cut one in half to test: it should be pale in colour and firm-textured all the way through. If it’s not quite there, return the tin to the oven for a few minutes more, until the meatballs are cooked.
Crumble the remaining 50g feta over the top, scatter on the parsley and serve immediately.
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