What are the main ingredients in Mediterranean Chicken Meatballs?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Blender, Butter (optional)

What is the nutritional information of Mediterranean Chicken Meatballs?

Calories: 761, Carbs: 73 grams, Fat: grams, Protein: 44.5 grams, Sugar: 22.1 grams, Salt: 1200 grams

How do I prepare Mediterranean Chicken Meatballs?

PICKLE TIME: In a small bowl, add the pickling liquid, toss through the cucumber half-moons with a pinch of salt and a sweetener of choice. Set aside to pickle for at least 5 minutes. WHIP IT REAL GOOD!: Drain the pickling liquid from the cucumbers and reserve. Blend the hummus with a touch of water or milk until drizzling consistency. If you don’t have a blender, simply whip vigorously using a whisk. Mix in a drizzle of the reserved pickling liquid, season, and refrigerate until serving. COLOUR EQUALS FLAVOUR: When the potato reaches the halfway mark, place a pan on medium heat and cook the meatballs for 8-10 minutes until browned and cooked through, shifting halfway. Remove from the pan on completion and allow to rest for 2-3 minutes before serving. MEDITERRANEAN TOUCH!: When the potato has 5 minutes remaining, remove from the oven and add the chopped sun-dried tomatoes to the tray. Toss together with some pickling liquid to taste. Return to the oven and cook for 4-5 minutes until fragrant. In a bowl, toss the rinsed green leaves and pickled cucumber half-moons with a drizzle of oil and some seasoning. CRISPY ‘TATERS: Preheat the oven to 200°C. Spread out the halved baby potatoes on a roasting tray in a single layer. Coat in oil and seasoning. Roast in the hot oven for 25-30 minutes until crispy on the outside and soft on the inside, shifting halfway. WHAT A BALL: Place the mince in a bowl, add in the grated garlic, white spring onion slices, poultry rub, ½ the chopped oregano and season. Mix until well combined. Lightly wet your hands, to stop the mixture from sticking to them, and roll into 4-5 meatballs per portion and place on a lightly greased baking tray. WELCOME TO THE MED: Smear a generous dollop of hummus whip across the side of your plates. Dish up the potato jumble on one side and the salad on the other. Top the pile of potatoes with the meatballs and garnish with the remaining chopped oregano, feta and the green spring onion slices. Time to devour!

What should be prepared from my kitchen to make Mediterranean Chicken Meatballs?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Blender, Butter (optional)

Mediterranean Chicken Meatballs

Name: Mediterranean Chicken Meatballs
Prep time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey; Blender; Butter (optional)

A dish sent from the Greek gods! Whip some tangy hummus for a creamy addition to a moreish jumble of crispy baby potatoes and sun-dried tomatoes. Atop this heavenly heap sit juicy, herbed meatballs. Tangy, fresh, filling, and simply summery!

Mediterranean Chicken Meatballs

with a baby potato, hummus & sun-dried tomato jumble

Hands on Time: 30 - 45 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

Baby Potatoes
Chicken
Chicken Mince
Cucumber
Danish-style Feta
Fresh Oregano
Garlic Clove
Garlic Cloves
Green Leaves
Hummus
NOMU Poultry Rub
Pickling Liquid
Spring Onion
Spring Onions
Sun-Dried Tomatoes

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Blender
Butter (optional)

Photo of Mediterranean Chicken Meatballs

Serves 1

CRISPY ‘TATERS
Preheat the oven to 200°C. Spread out the halved baby potatoes on a roasting tray in a single layer. Coat in oil and seasoning. Roast in the hot oven for 25-30 minutes until crispy on the outside and soft on the inside, shifting halfway.
PICKLE TIME
In a small bowl, add the pickling liquid, toss through the cucumber half-moons with a pinch of salt and a sweetener of choice. Set aside to pickle for at least 5 minutes.
WHAT A BALL
Place the mince in a bowl, add in the grated garlic, white spring onion slices, poultry rub, ½ the chopped oregano and season. Mix until well combined. Lightly wet your hands, to stop the mixture from sticking to them, and roll into 4-5 meatballs and place on a lightly greased baking tray.
WHIP IT REAL GOOD!
Drain the pickling liquid from the cucumbers and reserve. Blend the hummus with a touch of water or milk until drizzling consistency. If you don’t have a blender, simply whip vigorously using a whisk. Mix in a drizzle of the reserved pickling liquid, season, and refrigerate until serving.
COLOUR EQUALS FLAVOUR
When the potato reaches the halfway mark, place a pan on medium heat and cook the meatballs for 6-8 minutes until browned and cooked through, shifting halfway. Remove from the pan on completion and allow to rest for 2-3 minutes before serving.
MEDITERRANEAN TOUCH!
When the potato has 5 minutes remaining, remove from the oven and add the chopped sun-dried tomatoes to the tray. Toss together with some pickling liquid to taste. Return to the oven and cook for 4-5 minutes until fragrant. In a bowl, toss the rinsed green leaves and pickled cucumber half-moons with a drizzle of oil and some seasoning.
WELCOME TO THE MED
Smear a generous dollop of hummus whip across the side of your plate. Dish up the potato jumble on one side and the salad on the other. Top the pile of potatoes with the meatballs and garnish with the remaining chopped oregano, feta and the green spring onion slices. Time to devour!

Baby Potatoes - 250g
Pickling Liquid - 22,5ml
Cucumber - 50g
Chicken Mince - 150g
Garlic Clove - 1
Spring Onion - 1
NOMU Poultry Rub - 7,5ml
Fresh Oregano - 5g
Hummus - 45ml
Sun-dried Tomatoes - 25g
Green Leaves - 20g
Danish-style Feta - 40g

Download the Recipe

Serves 2

CRISPY ‘TATERS
Preheat the oven to 200°C. Spread out the halved baby potatoes on a roasting tray in a single layer. Coat in oil and seasoning. Roast in the hot oven for 25-30 minutes until crispy on the outside and soft on the inside, shifting halfway.
PICKLE TIME
In a small bowl, add the pickling liquid, toss through the cucumber half-moons with a pinch of salt and a sweetener of choice. Set aside to pickle for at least 5 minutes.
WHAT A BALL
Place the mince in a bowl, add in the grated garlic, white spring onion slices, poultry rub, ½ the chopped oregano and season. Mix until well combined. Lightly wet your hands, to stop the mixture from sticking to them, and roll into 4-5 meatballs per portion and place on a lightly greased baking tray.
WHIP IT REAL GOOD!
Drain the pickling liquid from the cucumbers and reserve. Blend the hummus with a touch of water or milk until drizzling consistency. If you don’t have a blender, simply whip vigorously using a whisk. Mix in a drizzle of the reserved pickling liquid, season, and refrigerate until serving.
COLOUR EQUALS FLAVOUR
When the potato reaches the halfway mark, place a pan on medium heat and cook the meatballs for 8-10 minutes until browned and cooked through, shifting halfway. Remove from the pan on completion and allow to rest for 2-3 minutes before serving.
MEDITERRANEAN TOUCH!
When the potato has 5 minutes remaining, remove from the oven and add the chopped sun-dried tomatoes to the tray. Toss together with some pickling liquid to taste. Return to the oven and cook for 4-5 minutes until fragrant. In a bowl, toss the rinsed green leaves and pickled cucumber half-moons with a drizzle of oil and some seasoning.
WELCOME TO THE MED
Smear a generous dollop of hummus whip across the side of your plates. Dish up the potato jumble on one side and the salad on the other. Top the pile of potatoes with the meatballs and garnish with the remaining chopped oregano, feta and the green spring onion slices. Time to devour!

Baby Potatoes - 500g
Pickling Liquid - 45ml
Cucumber - 100g
Chicken Mince - 300g
Garlic Clove - 2
Spring Onions - 2
NOMU Poultry Rub - 15ml
Fresh Oregano - 10g
Hummus - 85ml
Sun-dried Tomatoes - 50g
Green Leaves - 40g
Danish-style Feta - 80g

Download the Recipe

Serves 3

CRISPY ‘TATERS
Preheat the oven to 200°C. Spread out the halved baby potatoes on a roasting tray in a single layer. To make sure they do get crispy, don’t overcrowd the tray – use two trays if necessary. Coat in oil and seasoning. Roast in the hot oven for 30-35 minutes until crispy on the outside and soft on the inside, shifting halfway.
PICKLE TIME
In a small bowl, add the pickling liquid, toss through the cucumber half-moons with a pinch of salt and a sweetener of choice. Set aside to pickle for at least 5 minutes.
WHAT A BALL
Place the mince in a bowl, add in the grated garlic, white spring onion slices, poultry rub, ½ the chopped oregano and season. Mix until well combined. Lightly wet your hands, to stop the mixture from sticking to them, and roll into 4-5 meatballs per portion and place on a lightly greased baking tray.
WHIP IT REAL GOOD!
Drain the pickling liquid from the cucumbers and reserve. Blend the hummus with a touch of water or milk until drizzling consistency. If you don’t have a blender, simply whip vigorously using a whisk. Mix in a drizzle of the reserved pickling liquid, season, and refrigerate until serving.
COLOUR EQUALS FLAVOUR
When the potato reaches the halfway mark, place a pan on medium heat and cook the meatballs for 10-12 minutes until browned and cooked through, shifting halfway. Remove from the pan on completion and allow to rest for 2-3 minutes before serving.
MEDITERRANEAN TOUCH!
When the potato has 5 minutes remaining, remove from the oven and add the chopped sun-dried tomatoes to the tray. Toss together with some pickling liquid to taste. Return to the oven and cook for 4-5 minutes until fragrant. In a bowl, toss the rinsed green leaves and pickled cucumber half-moons with a drizzle of oil and some seasoning.
WELCOME TO THE MED
Smear a generous dollop of hummus whip across the side of your plates. Dish up the potato jumble on one side and the salad on the other. Top the pile of potatoes with the meatballs and garnish with the remaining chopped oregano, feta and the green spring onion slices. Time to devour!

Baby Potatoes - 750g
Pickling Liquid - 67,5ml
Cucumber - 150g
Chicken Mince - 450g
Garlic Cloves - 3
Spring Onions - 3
NOMU Poultry Rub - 22,5ml
Fresh Oregano - 15g
Hummus - 125ml
Sun-dried Tomatoes - 75g
Green Leaves - 60g
Danish-style Feta - 120g

Download the Recipe

Serves 4

CRISPY ‘TATERS
Preheat the oven to 200°C. Spread out the halved baby potatoes on a roasting tray in a single layer. To make sure they do get crispy, don’t overcrowd the tray – use two trays if necessary. Coat in oil and seasoning. Roast in the hot oven for 30-35 minutes until crispy on the outside and soft on the inside, shifting halfway.
PICKLE TIME
In a small bowl, add the pickling liquid, toss through the cucumber half-moons with a pinch of salt and a sweetener of choice. Set aside to pickle for at least 5 minutes.
WHAT A BALL
Place the mince in a bowl, add in the grated garlic, white spring onion slices, poultry rub, ½ the chopped oregano and season. Mix until well combined. Lightly wet your hands, to stop the mixture from sticking to them, and roll into 4-5 meatballs per portion and place on a lightly greased baking tray.
WHIP IT REAL GOOD!
Drain the pickling liquid from the cucumbers and reserve. Blend the hummus with a touch of water or milk until drizzling consistency. If you don’t have a blender, simply whip vigorously using a whisk. Mix in a drizzle of the reserved pickling liquid, season, and refrigerate until serving.
COLOUR EQUALS FLAVOUR
When the potato reaches the halfway mark, place a pan on medium heat and cook the meatballs for 12-15 minutes until browned and cooked through, shifting halfway. Remove from the pan on completion and allow to rest for 2-3 minutes before serving.
MEDITERRANEAN TOUCH!
When the potato has 5 minutes remaining, remove from the oven and add the chopped sun-dried tomatoes to the tray. Toss together with some pickling liquid to taste. Return to the oven and cook for 4-5 minutes until fragrant. In a bowl, toss the rinsed green leaves and pickled cucumber half-moons with a drizzle of oil and some seasoning.
WELCOME TO THE MED
Smear a generous dollop of hummus whip across the side of your plates. Dish up the potato jumble on one side and the salad on the other. Top the pile of potatoes with the meatballs and garnish with the remaining chopped oregano, feta and the green spring onion slices. Time to devour!