I invented this dish for a Greek themed coctail party I had on my last trip to Melbourne and they were delicious, my Mum had this wonderful shop bought pomegranate glaze that she put over them that really gave them and edge, I have not been able to find this over here so I have started making my own.
Chicken Balls
* 600g of chicken mince (or diced breast meat)
* 4 grated * Courgettes (grated then squeezed to remove excess juice)
* 3 cloves of garlic
* 1 Teaspoon of ground Cumin
* 1 Teaspoon of ground Coriander
* Handful of chopped mint
* Bunch of spring onions (trimmed and chopped)
* Bag of bread crumbs (fresh is best)
* 2 eggs
* Salt and Pepper to taste
Glaze
* 2 tablespoons of shop bought Tomato Relish
* 300ml of Pomegranate Juice
- Place juice and relish in a small saucepan and simmer on a low heat for about 15mins till reduced and starting to go sticky
- Blitz all the ingredients in food processor till combined but not smooth.
- Then roll mixture into little bite size balls
- Bake in the oven for approx 15mins or alternatively BBQ the balls till cooked through
- Place balls on tray or platter and drizzle with the pomegranate glaze
- Serve with Greek Style Yoghurt Dip—you can make your own (see below) but shop bought is fine - add a little bit of chopped Dill to the dip for a refreshing edge.!!
Note: This recipe would be equally nice with lamb mince instead of the chicken if you feel like a change.
Yoghurt Dip
* 1 large tub of good quality Greek yoghurt
* 1 cucumber grated with the juice squeezed out
* Handful of chopped mint
* 2 crushed cloves of garlic
* Salt and pepper to taste (cayenne pepper is a good alternative too)
Mix all ingredients together and that’s it!!
This makes enough for a large lunch party or dinner for 2 with left-over's for the week (it’s a great snack).
Note: Yoghurt dip also goes Brilliantly with my Easy Lamb or Mediterranean Salad
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