Mediterranean Chicken Meatballs
500g chicken mince
100g light fetta cheese, crumbled
1 cup fresh white breadcrumbs
1 cup semi dried tomatoes, finely chopped
¼ cup black olives, pitted, roughly chopped
¼ cup green olives, pitted, roughly chopped
1 lemon, finely grated rind and juice
2 tablespoons olive oil
2 bunches basil (with large leaves)
Preheat oven to 120ºC. Combine mince, fetta, breadcrumbs, semi dried tomatoes, olives, lemon rind, 2 tablespoons lemon juice in a large bowl. Roll tablespoonfuls of mixture into balls and place onto a large plate.
Heat oil in a large non-stick frying pan over medium heat. Add half of meatballs. Cook for 5 to 6 minutes, shaking pan frequently, so meatballs cook evenly. Transfer to a baking tray and place in oven to keep warm. Add remaining meatballs to frying pan, adding more oil if required. Cook for 5 to 6 minutes or until cooked through. Transfer to oven.
Remove leaves from basil. Wrap a basil leaf around each meatball and secure with a toothpick. Place on a large platter and serve.