Chicken meatballs with olives

Chicken Meatballs with Olives – a delicious, simple, and quick recipe

Who doesn’t love meatballs? They are undoubtedly one of the most beloved dishes in modern cuisine. Today, I will share with you a savory recipe for chicken meatballs with olives, which combines the juiciness of chicken with the intense flavors of olives, adding a touch of taste and originality. These meatballs are perfect for lunch, dinner, or even as an appetizer at a party. Let’s get started!

Preparation time: 15 minutes
Cooking time: 15-20 minutes
Total: 30-35 minutes
Servings: 4

Ingredients:
- 1 large chicken breast (about 500g)
- 1 handful of green or black olives (about 100g)
- 1 tablespoon of breadcrumbs
- 1 small onion
- 4 cloves of garlic
- 1 bunch of dill (or other preferred herbs, such as parsley)
- Salt and pepper, to taste
- Flour, for coating
- Oil for frying

Step-by-step preparation:

1. Preparing the ingredients:
Start by deboning the chicken breast. Cut it into cubes of about 2-3 cm. This will help the food processor process the meat evenly and quickly. If you don’t have a food processor, you can use a good knife and a cutting board, but make sure to achieve a fine texture.

2. Chopping the onion and garlic:
Peel the onion and garlic, then chop them not too finely. They will add a delicious flavor to your meatballs. The garlic adds extra savor, while the onion will keep the moisture.

3. Mixing the ingredients:
Place the chicken cubes, onion, and garlic in the food processor bowl. Process until you obtain a homogeneous paste, but make sure not to turn it into a puree.

4. Adding the seasonings:
Transfer the meat mixture to a large bowl. Add the breadcrumbs, chopped herbs (dill or dried green onion), salt, and pepper to taste. These are essential to bring a balanced and pleasant flavor.

5. Including the olives:
Pit the olives and chop them finely. Add them to the meat mixture and mix well. The olives play the role of bringing a salty and intense flavor, perfectly balanced with the juiciness of the chicken.

6. Forming the meatballs:
With wet hands, shape the mixture into balls the size of a golf ball. Roll each ball in flour to achieve a crispy crust when frying.

7. Frying:
In a deep pan, heat the oil for frying. Ensure the oil is hot enough (about 180°C) before adding the meatballs. Fry them for 3-4 minutes on each side until golden and crispy. It’s important not to overcrowd the pan; fry in batches if necessary.

8. Serving:
The chicken meatballs with olives can be served hot, alongside a fresh garnish of green salad or grilled vegetables. A yogurt sauce with dill and lemon would perfectly accompany this dish.

Useful tips:
- Variations: You can experiment with different types of olives (green or black) or add spices such as paprika, cumin, or oregano for extra flavor.
- Storage: The meatballs can be stored in the refrigerator in airtight containers for 2-3 days. You can reheat them in the oven or in a pan.
- Party serving: Transform these meatballs into an elegant appetizer. Brush them with a yogurt sauce, add a few basil leaves, and serve them on a beautifully decorated platter.

Nutrition and calories:
Each serving of chicken meatballs contains approximately 350-400 calories, depending on the amount of oil used for frying. They are rich in protein due to the chicken meat, and olives provide healthy fats and antioxidants.

Frequently asked questions:
- Can I use turkey meat instead of chicken? Yes, turkey meatballs will have a similar flavor and will remain just as juicy.
- Can I bake the meatballs? Sure! Preheat the oven to 200°C and place the meatballs on a baking sheet lined with parchment paper. Bake for 20-25 minutes, turning them halfway through for even browning.

These chicken meatballs with olives are a perfect choice for a quick, healthy, and delicious meal. Whether you serve them on a family night or at a gathering with friends, they are sure to impress! Enjoy!

 Ingredients: 1 large chicken breast, 1 handful of olives, 1 tablespoon of breadcrumbs, 1 onion, 4 cloves of garlic, dill, salt, pepper, flour, oil for frying