I few weeks ago I saw some Greek chicken meatballs and someone posted a meatball dish so I thought it would be a good dinner experiment to feel nourished after a vacation.
Salad was nothing special, canned white beans, arugula, lightly dressed with salt, pepper, lemon juice and olive oil.
The broccolini was roasted with olive oil for about 10 minutes and the. I gave the tomatoes a little blistering in the pan for a few more minutes.
I haven’t made a lot of meatballs and I am always trying to figure out a binder since I don’t use breadcrumbs. I googled to see if anyone used chickpea flour and I found this recipe.
[https://www.panningtheglobe.com/best-italian-style-turkey-meatballs/]. I only used this to get the binder ratio down
My meatballs had a paste of 2 jarred roasted red peppers, a shallot, 6-7 cloves of garlic, a bunch of chives, and half a bunch of cilantro. Blended up to be lazy. Chopping is fine too. Then for dried spices: black garlic, garlic powder, cumin, coriander, and Kashmiri chilies. As usual I eye balled it. But something like 1 teaspoon of garlic powder, 1.5 of the cumin and coriander, and whatever amount of hot chilies make you happy.
It took the recipe’s direction of giving it a rest. I put it in the fridge long enough to make chimichurri. I eyeball it, but here is a recipe. Any herbs work and even arugula or carrot tops. [https://www.loveandlemons.com/chimichurri-sauce/]
I added salt to the meatballs and cooked them at 400 in my air fryer for 8-9 minutes and checked the temp with the meat thermometer. They turned out very tender and tasty.
Everything went on the plate with finishing salt, fresh ground pepper, and chimichurri.
Now that I have the binder down, I will keep playing with the chicken meatballs.
by PlantedinCA