Four ingredient chicken meatballs
Servings
26meatballs
Servings
26meatballs
Ingredients
  • 680grams chicken breast fillets
  • 2 shallotschopped finely
  • 2tbsp chopped parsley
  • Salt and pepperto taste
  • 1/2 lemonzested
  • 2tbsp olive oil
Instructions
  1. Process chicken breast in a food processor until broken down and sticky.
  2. Add shallots, parsley, salt, pepper and lemon zest and mix well to combine.
  3. Heat the oil in a frying pan.
  4. Use wet hands to roll into around 26 balls and fry in the pan until golden, turning occasionally. You may need to cook in batches depending on the size of your pan.
  5. Store leftovers in an airtight container in the fridge for 2-3 days and reheat as needed.
Recipe Notes

44 calories each

Print Recipe
Four ingredient chicken meatballs
Four ingredient chicken meatballs
Course Snacks
Servings
meatballs
Ingredients
  • 680 grams chicken breast fillets
  • 2 shallots chopped finely
  • 2 tbsp chopped parsley
  • Salt and pepper to taste
  • 1/2 lemon zested
  • 2 tbsp olive oil
Course Snacks
Servings
meatballs
Ingredients
  • 680 grams chicken breast fillets
  • 2 shallots chopped finely
  • 2 tbsp chopped parsley
  • Salt and pepper to taste
  • 1/2 lemon zested
  • 2 tbsp olive oil
Four ingredient chicken meatballs
Instructions
  1. Process chicken breast in a food processor until broken down and sticky.
  2. Add shallots, parsley, salt, pepper and lemon zest and mix well to combine.
  3. Heat the oil in a frying pan.
  4. Use wet hands to roll into around 26 balls and fry in the pan until golden, turning occasionally. You may need to cook in batches depending on the size of your pan.
  5. Store leftovers in an airtight container in the fridge for 2-3 days and reheat as needed.
Recipe Notes

44 calories each