Wednesday, September 1, 2010

Chicken meatballs with parsley pesto and roasted red capsicum tomato jus

Thanks to Michal my dear Israeli friend for always inspiring a meatball makeover.
Yep so easy and such a great way to get protein in a simple form, you can reheat them in a saucepan with sauce, you can steam them to rejuvenate and always have them on hand for last minute to add with some vegetables and perhaps a grain if you desire. The secret ingredient to these meatballs is the preserved lemon and parsley pesto giving them a zingy flavour.

500g organic or certified free range mince chicken ( I use la ionica) ask your butcher to mince fresh
100g green beans, diced finely
1 tablespoon parsley pesto (recipe below)
sea salt and pepper to taste
small amount dried chilli flakes
1/4 preserved lemon, diced finely (pulp and skin)

parsley pesto
1 bunch parsley
handful of raw almonds
2 garlic cloves
1/4 cup extra quality olive oil
dash sea salt

red capsicum sauce
1 red capsicum
2 cans diced tomatoes
1 tablespoon cumin seeds
1/2 fennel dced finely
1 cup vegetable or chicken stock


Take the mince chicken, parsley pesto, green beans, preserved lemon, and mix together, form into small balls and bake in the oven for 20 minutes
Roast the capsicum for 20 minutes and peel the skin off, saute the fennel, cumin seeds and add the tomatoes and stock, cook for 10 minutes, in a blender place the tomato sauce and red capsicum and blend until mixed
serve the meatballs with red sauce and green vegetables.

Storage hint - you can freeze meatballs and sauce in container and simply reheat and make fresh vegetables to go with it

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