Street food – Chicken Meatballs Recipe by: Miguel Maestre
My version of Miguel’s Recipe
Serves: 4
Ingredients
Meatballs: 250g chicken mince
1 chorizo sausage, finely chopped
4 eschallots, finely chopped
2 garlic cloves, crushed
1/3 cup finely chopped parsley
1 tbsp smoked paprika
salt and pepper
1 tbsp olive oil
To serve: 1 cup finely shredded red cabbage
1 carrot, finely shredded
¼ cup parsley leaves, torn
juice of ½ a lemon
4 soft white rolls
Garlic Mayonnaise: 250 ml (1 cup) light olive oil
juice of ½ a lemon
1 egg (out of the fridge)
1 garlic clove
salt
Method
Preheat the oven to 180°C
- Combine the chicken mince, chorizo, eschallot, garlic, parsley and paprika in a bowl and season with salt and pepper. Using clean hands mix until well combined.
- Line an oven tray with baking paper. Fill a small bowl with water and, using wet hands, roll the mixture into meatballs about the size of a golf ball. Place meatballs on the oven tray.
- Heat the olive oil in an oven-proof frying pan over medium-high heat. Add the meatballs and cook, turning regularly, for 5 minutes until evenly caramelised.
- Transfer the frying pan to the oven and cook for 2−3 minutes until the meatballs are just cooked through.
- For the mayonnaise, place the oil, lemon juice, cold egg, garlic and a pinch of salt in a tall jug. Using a stick blender, blend the mixture for 2−3 minutes or until thickened.
- Combine the cabbage, carrot and parsley and in a bowl. Pour over the lemon juice, season to taste and toss to combine.
- Divide the salad between the rolls, top with meatballs and drizzle with mayonnaise. Serve immediately.
Enjoy ! 🙂
Mindy Belle 