
250 g sandwich bread | |
1 teaspoon(s) thyme | |
2 teaspoon(s) paprika, sweet | |
1 teaspoon(s) pepper | |
1 onion, medium | |
1 Florina pepper (red pepper) | |
4 clove(s) of garlic | |
1 carrot, medium | |
1 tablespoon(s) olive oil, for sautéing vegetables | |
1 kilo ground chicken, from thighs | |
100 g olive oil | |
2 teaspoon(s) salt | |
1 egg, medium |
1. | Preheat oven to 180* C (350* F) Fan. |
2. | In a food processor, add the bread, garlic clove, thyme, paprika and pepper. Pulse until you get coarse breadcrumbs. |
3. | Spread this aromatic mixture onto a non-stick baking sheet. Bake for 10 minutes, until crunchy and golden. Remove from oven and set aside to cool. |
4. | Add the onion, pepper, 3 garlic cloves and carrot to the food processor. Pulse to break down but not to puree. |
5. | In a small non-stick pan, add 1 tablespoon olive oil. Sauté the vegetables for a few minutes, until they caramelize and reduce to 1/3 of their previous volume. Set aside to cool. |
6. | In a bowl, add the ground chicken, breadcrumbs, olive oil and sautéed vegetables. |
7. | Add the salt and extra thyme. Add the raw egg. |
8. | Mix until all of the ingredients are completely combined. |
9. | Cover with plastic wrap, refrigerate and allow the meat mixture to marinate anywhere from 2 hours to 1 day. |
10. | Preheat oven to 200* C (390* F) Fan – or light up a grill. |
11. | Line a baking pan with parchment paper. Shape mixture into 8 meatballs and place in baking pan. |
12. | Bake for 25-30 minutes. |
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