Tarragon Chicken… Meatballs ?
I LOVE tarragon chicken but wanted something a little more versatile so I made a quick batch of these super easy tarragon meatballs – we’re having them for dinner tonight with a creamy courgette, garlic and leek sauce ?
? Here’s how I made the meatballs (makes approx. 20 mini meatballs):
1 pack of chicken chipolatas (10 pack), removed from casings
1/2 pack fresh tarragon (10g), finely chopped
2-3tbsp panko breadcrumbs
1tsp garlic powder
1tsp black pepper
Zest from 1 lemon
Pinch of salt
? combine the above into one massive meatball, then break of evenly sized pieces and roll into balls.
? using a NON-STICK (!) pan, cook the balls on all sides, browning nicely. I like to use high-heat for a few mins to get the colour, then a low-heat to cook them through without burning. Approx 10mins to cook, but just check a piece.
? And we’re done! Serve with extra tarragon, sea salt and lemon zest.