I’m obsessed with these meatballs, they’re perfect to add to any salad bowl, stuff into pita, have with mash – eat them your way. You can freeze any extras you have or make a double batch and freeze them raw. That way you always have a healthy protein option on hand.

Adding the zucchini allows you to sneak in some extra veg as well as adding moisture. This is super important as chicken meatballs are not a good time when they’re dry. The zucchini keeps them light too, creating a great texture. Fennel seeds are the perfect flavour pop to keep things interesting.

This is a super easy recipe, the only real trick is making sure you firmly squeeze that zucchini otherwise your meatballs just won’t hold together.

Ingredients

500g chicken mince

1 zucchini

1 heaped tsp fennel seeds

2 Tbs chopped parsley

2 Tbs finely chopped spring onion or 1 finely diced shallot

1/2 tsp salt

1 egg

1/4 tsp freshly cracked black pepper

2 Tbs bread crumbs or almond meal (can leave this out but they will be more delicate so be careful when cooking)

Extra virgin olive oil for cooking

Directions

Finely grate the zucchini and then squeeze out excess liquid.

In a large bowl use your hands to mix together the mince, zucchini, parsley, spring onion, fennel, egg, salt, pepper and almond meal/bread crumbs.

Make walnut shell sized balls and place on a tray, ready to cook.

Heat a large heavy based fry pan on medium heat. Once hot add enough oil to just coat the base. Gently add the meatballs, don’t cries your pan you want enough space to easily turn them. Cook a few minutes on each side until golden and cooked through, a few minutes each side. Check one when you think they’re cooked: just cut it in half and check.

Serve with salad, mash, over rice or even with a tomato based pasta. Lovely dipped into beetroot hummus, tzatziki, harissa or just mayo!

HH. x