What to add to your trolley:
- 500g Free Range Chicken mince
- 1 small Onion, finely chopped
- 2 Garlic cloves, minced
- 1 medium Carrot, grated
- 1 small Baby marrow, grated and squeezed dry
- ½ cup Breadcrumbs (or almond flour for low-carb)
- ½ cup Feta cheese, crumbled (optional)
- 1 Egg, lightly beaten
- 1 tsp dried Oregano
- ½ tsp smoked Paprika
- Salt & black Pepper, to taste
- 1–2 tbsp Olive oil (for baking or frying)
Yoghurt Dip:
- ½ cup Cottage cheese or Greek yogurt
- 1 tbsp Lemon juice
- 1 tbsp fresh Herbs (parsley, dill, or mint), chopped
- Salt & Pepper to taste
How to prepare the deliciousness:
1. Preheat oven - 200°C:
2. Mix Meatball Ingredients:
In a large bowl, combine chicken mince, onion, garlic, carrot, baby marrow, breadcrumbs, feta (if using), egg, oregano, paprika, salt, and pepper. Mix well until evenly combined.
3. Shape:
Roll into small meatballs and place on a lined baking tray (or set aside for frying).
4. Cook:
- Baking: Lightly brush with olive oil and bake for 20–25 minutes until golden and cooked through.
- Frying: Pan-fry in olive oil for 4–5 minutes per side until golden and cooked through.
5. Make Dip:
Mix yogurt/cottage cheese, lemon juice, herbs, salt, and pepper in a small bowl.
6. Serve:
Serve the meatballs with fresh rocket or salad greens inside a wrap and the yogurt dip on the side.
Wholesome, vibrant, and packed with flavour.
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