Crispy chicken meatballs with fresh herbs and a creamy green goddess dressing—perfect for a light and quick meal.
Main INGREDIENTS
- Chicken
Ingredients
Method
Ingredients
Quinoa Salad:
- 150 g white quinoa
- 300 ml water
- 1 star anise
- 1 chicken stock cube
- 1 bunch dill
- 1 bunch chives
- 1 bunch parsley
- 1 cucumber
- 1 lemon
- Salt and pepper
Chicken Meatballs:
- 400 g ground chicken
- 1 egg
- 25 g rolled oats
- 50 ml milk
- Salt and pepper
- 1 tsp olive oil
Green Goddess Dressing:
- 200 g cottage cheese
- 100 ml milk
- 2 tbsp white wine vinegar
- ½ tsp salt
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Method
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1Preheat oven to 170°C.
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2Start with the quinoa salad. Cook quinoa with water, star anise, and stock cube. Simmer for 10 minutes, then let rest.
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3Prepare herbs: Pick all herbs. Finely chop one handful of parsley and set aside. Divide the rest into two portions. Finely chop one half. Pour boiling water over the other half for 1 minute, then rinse in cold water, squeeze dry, and roughly chop.
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4Mix ground chicken, egg, oats, milk, and salt. Add the finely chopped herbs and season with salt and pepper. Fry a test meatball and taste to adjust seasoning. Shape the meatballs into egg-shaped meatballs with a wet spoon. Brown them in oil so they develop three nicely browned surfaces. Finish in the oven for 10–12 minutes until cooked all the way through.
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5Meanwhile finish the quinoa salad. Mix quinoa with cucumber chunks, reserved parsley, lemon juice, salt, and pepper.
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6Continue with the dressing. Blend the cottage cheese together with the blanched herbs, milk, vinegar, and salt. Adjust the seasoning with salt and vinegar.
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7Serve the chicken meatballs with the quinoa salad and green goddess dressing.