Chicken Meatballs with Fresh Herbs

Chicken Meatballs with Fresh Herbs
 Serves 4
 Preparation: 20 min | Cooking: 10 min

 Ingredients
500 g minced chicken breast

1 egg

1 small shallot (30 g), finely chopped

2 garlic cloves (10 g), grated

1 tbsp breadcrumbs (15 g)

1 tbsp 1 tbsp olive oil (15 ml)

1/2 bunch fresh parsley (15 g), chopped

1/2 bunch fresh cilantro (15 g), chopped

Juice of 1/2 lime (15 ml)

Fine salt (1/2 tsp)

Freshly ground black pepper (1/4 tsp)

 Step-by-step preparation
 Prepare the stuffing:
In a large bowl, combine the ground chicken, shallot, garlic, egg, breadcrumbs, parsley, cilantro, salt, and pepper. Add the lime juice for a slight acidity.

 Form the meatballs:
Using slightly damp hands, shape them into walnut-sized balls. Pack them firmly so they don’t crumble during cooking.

 Cook the meatballs:
In a large skillet, heat the olive oil over medium heat. Place the meatballs loosely on the skillet and cook for 8 to 10 minutes, turning regularly, until golden brown and cooked through.

 Finishing:
Sprinkle with a few fresh parsley leaves before serving. A lime wedge can be added to the plate to enhance the flavors.

 Tip for making the recipe easier
Prepare the meatballs in advance and refrigerate them (up to 24 hours) so you only have to cook them at the last minute.

 Ingredient swap
No cilantro? Substitute fresh basil for a milder, fragrant flavor.

 Cooking tip
For an even softer texture, cover the skillet for the first 3 minutes of cooking. The steam will help the meatballs cook thoroughly without drying them out.