Juicy Chicken Meatballs with Thyme polenta and a Green salad

This is why I am fond of chicken meatballs. They are so easy to make. Special when you buy your ground chicken at the store. If you double the ingredients for the chicken balls you can put half off it in the freezer. So you have  always’s an extra meal if it is necessary. These are the best Juicy chicken meatballs ever. Flavor the chicken meat balls with lemon and garlic and you have the best tasting meatballs.

IMPORTANT NOTE: recipe are quantities for 4 meals, the meal in "MEAL ANALYSIS" is one meal.

Ingredients  
·      450 gram  chicken thighs (skinless without bones) or ground chicken
·      25 gram onion raw (diced)
·      20 gram garlic raw  (peeled)
·       50 gram eggs chicken white raw(1 egg)
·      50 gram bread crumbs
·      40 gramjuice lemon
·      5 gramblack pepper
·      10 cilantro leaves roughly chopped or parsley leaves roughly chopped
·      2 gram sea salt
·      1 grampepper red cayenne
·      4 gram oil Coconut for shallow frying

Instructions
1.    Blend the chicken, onion, garlic, egg white, panko breadcrumbs,  lemon juice, salt and pepper in a food processor. Blend it till it’s well combined. If you don’t blend your chicken please put all the ingredients and your chicken ground meat in a bowl and combine it . With both wet hands you can make balls( don’t forget to take off your rings). Lay them on a plate with parchment paper. Place them in the refrigerator for 20 minutes.
2.    You have two options to bake the juicy chicken balls:
A-  Bake them in a pan with coconut oil. Don’t put all the chicken balls at once in the pan. Bake small portions and put them aside till you can serve it.
B-  Warm the oven to 400 degrees or 200 Celsius. Put the chicken balls on a baking tray and  place them in the oven. Bake it for 25-30 minutes. 

Thyme polenta 
ingredients    
                                                                                             
1L  water
15 cubes stock (vegetable)
260 g  cornflour (instant polenta)
20 gram  oil coconut
1 gram fresh thyme leaves (dry is also an option)
Salt & freshly ground black pepper

1. Combine the water and vegetable bouilloncube in a large saucepan and bring to the boil over high heat. Gradually add the polenta in a thin steady stream, stirring constantly with a wooden spoon for 3-5 minutes or until polenta thickens. Remove from heat. Quickly stir in the coconut oil and thyme. Taste and season with salt and pepper. Serve it immediately with the juicy chicken balls and a green salad .
 
Green Salad
Ingredients
60 gram vinegar

25 gram  mustard

125 gramolive oil

150 gram mixed salad

100 gram tomatoes

50 gram red onion

 

Put all the ingredients for the vinaigrette in a bowl and set aside.

Mixed the salad, thin sliced onion and chopped tomatoes.

Before eating cast the vinaigrette over the salad.