Blend your way to FBC2016: Chicken Souvlaki Meatballs by The Yum Yum Factor
Chicken Souvlaki Meatballs
900g skinless, boneless chicken thighs OR ground chicken
225g white button mushrooms, minced by hand or ground roughly in a food processor
1 onion, minced
5 cloves finely chopped garlic
2 eggs, lightly beaten
3/4 cup panko
1 cup crumbled feta
juice of 1 large lemon
zest from 1 lemon
1 big handful of Italian parsley, finely chopped
2 tbls dried greek oregano
1/4 cup chopped, fresh mint
2 tsp kosher salt (or to taste)
freshly ground black pepper
Serve with Tzatziki
If you are grinding your own chicken, do that however you do that – I use my kitchen aid with the meat grinder attachment.
Heat a glug of olive oil in a frying pan and brown the ground mushrooms until they release some liquid and start to colour before adding the minced onion and garlic and fry for a couple more minutes. Remove from the heat and let cool to room temperature.
When the onions and mushrooms are cooled add them, along with all of the remaining ingredients in the bowl of your kitchen aid and stir on low, using the paddle, for about 45 seconds or until well mixed. You can also mix it all by hand. For the best results, refrigerate the chicken mixture overnight to really let the flavours blend.
Before you pop the bowl in the fridge, taste for seasoning by frying a small pinch of the mixture, taste it, adjust as needed. It will depend on how salty your feta is as well as your personal taste.
Roll the meatballs and bake for about 15-20 minutes in a preheated 400F oven on parchment lined baking sheets, giving the pan a shake from time to time to roll the meatballs around.
Serve each meatball on a toothpick or other decorative small skewer along with tzatziki for dipping OR place a dollop of tzatziki in a small bowl or Chinese soup spoon with a meatball places on top and some chopped parsley.
Thanks to all the FBC Members who joined the Appetizer Spotlight competition with their own blended recipe!