Chicken, Halloumi & Mint Meatballs Recipe

Ingredients

1 courgette
350g chicken mince
225g halloumi
1 lemon
2 garlic cloves
A large handful of mint, leaves only
1 egg
2-4 little gem lettuces
250g cherry tomatoes
2-4 tbsp harissa chilli relish
4-6 tbsp mayonnaise

Prep: 15 mins + chilling | Cook: 20-25 mins

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Method

1. Coarsely grate the courgette and pop it in a sieve set over a bowl. Add a good pinch of salt, then gently squeeze the courgette and salt together a few times to mix. Set aside for 10 mins to drain.

2. In a separate bowl, crumble in the chicken mince. Coarsely grate in the halloumi. Finely grate in the zest from the lemon. Peel and grate or crush the garlic and add to the bowl.

3. Finely chop the mint leaves and add ¾ of them to the bowl, setting the rest to one side. Give the courgette a final squeeze to get rid of as much liquid as possible, then add to the bowl. Crack in the egg. Add a generous pinch of salt and pepper and stir everything together till combined and well mixed.

4. To check the seasoning in your mix is just right, place a frying pan on a medium-high heat. When warm, add a splash of oil to the pan. Take a small pinch of the mix and make a patty. Fry it for 2-3 mins on each side till golden. Taste the cooked patty, then adjust the seasoning in the rest of the meatball mix in the bowl, if necessary. Turn the pan off.

5. Shape the meatball mix into large, marble-sized balls and place on a plate. You should be able to make approximately 30-35 meatballs. Cover and pop them into the fridge for 30 mins, or for up to 24 hrs.

6. Preheat your oven to 120°C/Fan 100°C/Gas ½. Separate the lettuce leaves and arrange them on a serving platter. Quarter the cherry tomatoes and sprinkle them into the lettuce cups.

7. Mix the harissa relish with the mayonnaise, adding more harissa or mayonnaise to taste. Halve the lemon and squeeze in the juice from half. Add a pinch of salt and pepper and mix well. Set to one side.

8. Place the frying pan back on a medium-high heat and gloss with a little oil. Place 6-8 meatballs in the hot pan and cook for 4-5 mins, rolling them regularly, till golden and cooked through. Place the cooked meatballs on a baking tray and slide into the oven to keep warm while you cook the remaining meatballs, adding more oil for frying as necessary.

9. When ready to serve, divide the meatballs between the lettuce cups. Spoon over the harissa mayo and sprinkle over the remaining chopped mint. Serve with the remaining lemon cut into wedges to squeeze over. Great as a starter to share or as a main meal with a side of cooked rice or potato wedges.

10. Eat Me, Keep Me
The cooked meatballs will store in a sealed container in the fridge for up to 3 days, or in the freezer for 2 months. Defrost thoroughly, then heat through in the oven in a dish covered with foil, adding a splash or two of water.

11. Build A Burger
This mix also makes fantastic mini burgers. Divide the mix into 6-8 patties and cook for 4-5 mins on each side till cooked through.