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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