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

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.
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.
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.
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.
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.
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