Chicken Meatballs with Garlic, Herbs & Paprika

Yes, I do dry-fry the meatballs – you will find a certain amount of moisture is released from them as they cook, which helps to colour them. I don’t ever fry paprika as it burns and tastes awful, so you should always add it to a mix or liquid. Be careful with the amount you use, though – smoked paprika is very pungent and can overpower the other ingredients.

Serves 4

PREPARATION TIME 25 minutes

COOKING TIME 15 minutes

1 tsp rapeseed oil

2 small onions, very finely chopped

1 heaped tbsp fresh ginger,

very finely chopped

1 garlic clove, crushed

200g chicken breast mince (skinless)

2 tbsp chopped parsley

2 tbsp chopped basil

2 tbsp chopped chives

1 level tbsp smoked paprika

1 tsp reduced-salt soy sauce

freshly ground black pepper

•  Heat the oil in a nonstick frying pan, then add the onions, ginger and garlic. Cook for 2-3 minutes to reduce some of their rawness then set aside to cool.

•  Place the mince in a bowl and break it up with a spatula. Next add the herbs, paprika and cooled onion mix. Mix well then season with the soy sauce and pepper, then mix thoroughly again.

•  Roll into roughly 2.5cm balls, then chill really well for 3-4 minutes.

•  Place a nonstick wok or frying pan over a medium heat.

•  Add the meatballs and gently dry-fry for 8-10 minutes, rolling them around the pan to colour on all sides. Serve.

Cook’s Tip

Serve these delicious meatballs with some steamed asparagus, pak choi or some lightly roasted cauliflower.