Chicken & Basil Mini Meatballs with Roasted Red Peppers and Chicory Leaves Recipe

ByNoah Steele
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Introduction

These chicken and basil meatballs are a fresh and flavorful treat perfect for entertaining or a tasty snack. Combined with vibrant herbs and a hint of spice, they bring an exciting twist to classic meatballs.

The image shows several skewers laid out on a large white plate with a light brown textured surface. Each skewer has three layers: a round, grilled light-brown meatball on top, a bright green basil leaf in the middle, and a bright red roasted pepper piece at the bottom. To the side of the skewers, on the white plate, are dark purple endive leaves filled with finely chopped nuts and herbs. The plate rests on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 1 shallot
  • 250g chicken breast
  • 25g seeded bread
  • 1 pack fresh basil leaves
  • 1 clove garlic
  • Rapeseed oil, for frying
  • 12 chicory leaves, red or green
  • Sriracha or Thai sweet chilli sauce, to serve
  • 1 spring onion, cut lengthways and shredded into fine strips
  • 25g salted peanuts, finely chopped
  • 2 roasted red peppers, cut into 24 chunks
  • 24 fresh basil leaves
  • 24 cocktail sticks

Instructions

  1. Step 1: Put the shallot into a food processor and pulse briefly to chop. Add the chicken breast, seeded bread, fresh basil leaves, garlic, and all other meatball ingredients except for the rapeseed oil. Blitz to make a soft purée.
  2. Step 2: With wet hands, shape the mixture into 24 mini meatballs.
  3. Step 3: Heat a drizzle of rapeseed oil in a large non-stick frying pan. Add half the meatballs and fry for 5 minutes, moving them around to colour evenly. Remove cooked meatballs and repeat with the remaining batch.
  4. Step 4: Keep the cooked meatballs chilled until ready to serve. They will keep in the fridge for up to one day.
  5. Step 5: To serve, preheat the oven to 180C/160C fan/gas mark 4. Warm the meatballs for 10 minutes if you prefer.
  6. Step 6: Arrange half of the meatballs in chicory leaves. Top with a drizzle of sriracha or Thai sweet chilli sauce, then sprinkle with shredded spring onion and chopped peanuts.
  7. Step 7: For the roasted red pepper version, thread the remaining meatballs onto cocktail sticks with 2 chunks of roasted red pepper and 2 fresh basil leaves placed on either side of each meatball.

Tips & Variations

  • Use fresh herbs like coriander or mint alongside basil for extra brightness.
  • Substitute rapeseed oil with olive oil or avocado oil for a different flavor.
  • Serve the meatballs cold as a party snack or warm them slightly for a comforting appetizer.
  • Try adding a pinch of chili flakes to the meatball mixture if you like extra heat.

Storage

Store cooked meatballs in an airtight container in the refrigerator for up to one day. Reheat gently in the oven at 180C/160C fan/gas 4 for around 10 minutes until warmed through. Avoid microwaving, as it can make the meatballs dry.

How to Serve

The image shows several small skewers placed on a surface, each skewer having three layers: a round, browned grilled meatball with a slightly charred texture on top, a fresh green basil leaf with smooth edges in the middle, and a piece of roasted red pepper with a wrinkled texture at the bottom. On the same surface, there are also sections of dark purple vegetable boats filled with a mixture of finely chopped ingredients including nuts and herbs. The background is a white marbled texture, and the colors contrast well with the earthy tones of the skewers and the purple vegetable pieces. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the meatballs in advance?

Yes, you can shape and cook the meatballs a day ahead. Keep them refrigerated and gently reheat before serving for the best texture and flavor.

What can I use instead of chicken breast?

You can substitute chicken breast with minced turkey or lean pork, which will also work well with the other ingredients and keep the meatballs moist and flavorful.

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Chicken & Basil Mini Meatballs with Roasted Red Peppers and Chicory Leaves Recipe

★★★★★

4.4 from 90 reviews
  • Author: Noah
  • Total Time: 25 minutes
  • Yield: 24 mini meatballs 1x
Print Recipe

Description

These Chicken & Basil Meatballs are tender, flavorful mini morsels perfect for a light appetizer or snack. Infused with fresh basil and garlic, they are lightly fried and served with chicory leaves and a spicy sriracha or Thai sweet chili sauce. A fresh garnish of spring onion and crushed salted peanuts adds a delightful crunch, while an alternative serving suggestion involves threading meatballs onto skewers with roasted red peppers and fresh basil for a colorful presentation.

Ingredients

Scale

Meatballs

  • 1 shallot
  • 250g chicken breast
  • 25g seeded bread
  • 1 small pack fresh basil leaves (approximately 10g)
  • 1 clove garlic
  • Rapeseed oil, for frying

To Serve

  • 12 chicory leaves, red or green
  • Sriracha or Thai sweet chili sauce, to serve
  • 1 spring onion, cut lengthways and shredded into fine strips
  • 25g salted peanuts, finely chopped
  • 2 roasted red peppers, cut into 24 chunks
  • 24 fresh basil leaves
  • 24 cocktail sticks

Instructions

  1. Prepare the Shallot and Meatball Mix: Put the shallot into a food processor and pulse briefly to chop finely. Add the chicken breast, seeded bread, fresh basil leaves, garlic clove, and pulse until a soft purée forms. Ensure the mixture is well combined but not over-processed.
  2. Shape the Meatballs: Wet your hands with a little water to prevent sticking and shape the mixture into 24 mini meatballs, each approximately bite-sized.
  3. Fry the Meatballs: Heat a drizzle of rapeseed oil in a large non-stick frying pan over medium heat. Add half of the meatballs and fry for about 5 minutes, gently moving them around the pan to brown them evenly. Remove them from the pan and repeat with the remaining meatballs. Once cooked, keep the meatballs chilled in the refrigerator if not serving immediately; they can be kept for up to one day.
  4. Optional Reheat: To serve warm meatballs, preheat your oven to 180°C (160°C fan) or gas mark 4. Place the cooked meatballs on a baking tray and warm them for 10 minutes.
  5. Assemble with Chicory Leaves: Arrange half of the warm meatballs on chicory leaves. Drizzle with sriracha or Thai sweet chili sauce, then sprinkle with shredded spring onion and chopped salted peanuts for a crunchy and fragrant finish.
  6. Assemble Pepper Version: For the roasted pepper skewers, thread the meatballs onto 12 cocktail sticks, alternating with two chunks of roasted red pepper and two fresh basil leaves placed on either side of each meatball. This creates colorful, flavorful finger food perfect for parties or gatherings.

Notes

  • Keep meatballs chilled until ready to serve to maintain their shape and freshness.
  • Use wet hands when shaping meatballs to prevent sticking and ensure even sizing.
  • For a spicier kick, add extra sriracha or sweet chili sauce according to taste.
  • These meatballs can be cooked in advance and reheated gently in the oven.
  • Substitute seeded bread with gluten-free bread if needed, but note this may affect texture.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Appetizer
  • Method: Frying
  • Cuisine: Modern British

Keywords: chicken meatballs, basil meatballs, appetizer, party food, savory snack, chicory leaves, sriracha, roasted peppers

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