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–+ servings

Chicken Meatballs with Fennel & Peas

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Serves: 6 -8
Prep Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour

Ingredients

Chicken Meatballs

  • 1.2-1.5 lbs ground chicken
  • Handful of fresh parsley and cilantro finely chopped
  • 1 tbsp lemon zest
  • 1/2 cup breadcrumbs
  • 1 egg
  • 1 tsp turmeric
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp cumin
  • 1/4 cup olive oil

Lemon Sauce

  • 2 fennel bulbs trimmed and sliced into thin wedges
  • 15 oz bag frozen peas
  • 2 cups water
  • Juice from 2 lemons about 3 tbsp
  • 1 tsp turmeric
  • 1/4 tsp cumin
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tbsp date syrup

Directions

  1. Start by preparing the chicken meatballs- combine the ground chicken in a bowl with the chopped herbs, spices, lemon zest, egg and breadcrumbs. Shape into slightly flattened meatballs- you should get around 14.
  2. Add 1/4 cup of olive oil to a saute pan on medium heat. Once hot, pan-fry the chicken meatballs in the oil for about 3-4 minutes per side, until browned. They don't need to be fully cooked through.
  3. Remove the seared meatballs from the pan. Add in the fennel and a little extra olive oil with the spices. Cook together for 2-3 minutes.
  4. Pour in the lemon juice, lemon zest and peas. Toss together
  5. Pour the water into the pan then nestle the meatballs into the sauce. Drizzle with date syrup and cover the pan.
  6. Bring everything to a boil, then lower to simmer. Cook over a low flame for 35-45 minutes