Feta-stuffed Chicken Meatballs

Ingredients:

500g chicken mince

½ cup breadcrumbs

1 brown onion, diced and cooked

Handful of parsley, finely chopped

2 cloves garlic

Zest and juice of 1 lemon

1 egg

100g feta cheese, cubed

Serve with tzatziki.

Method:

Preheat your oven to 200°C.

Sauté the onion in a frying pan with a splash of olive oil until translucent and gently browned.

Allow to cool In a large mixing bowl, combine the chicken mince, breadcrumbs, cooked and finely chopped onion, finely chopped parsley, minced garlic, lemon zest, and lemon juice. Add an egg to help bind the mixture and season with salt and pepper.

Mix everything together until it is well combined. If the mixture seems too wet, you can refrigerate it for about 30 minutes to help it firm up, which will make it easier to handle.

Once your mixture is ready, take a small amount and flatten it slightly in your hand. Place a cube of feta cheese in the centre and carefully mould the chicken mixture around the cheese, ensuring it is completely enclosed, to form a meatball. Repeat this process with the remaining mixture.

Place the meatballs on a baking tray lined with parchment paper, ensuring they are not touching. Bake for about 20-25 minutes or until they are golden.

Once the meatballs are cooked, remove them from the heat and let them rest for a few minutes before serving.