Chicken Meatballs with Lemon Aioli Sauce

Total Prep Time: 40mins  Cook Time: 15mins

INGREDIENTS

500g chicken mince
½ medium zucchini, grated
1 shallot, finely chopped
2 tspns capers
1 cup parmesan cheese, grated
1 egg
Handful sage leaves, chopped
½ tspn each salt and pepper
½ cup bread, cut into small cubes, crusts removed and soaked in ½ cup milk
Extra virgin olive oil, for cooking

 For Lemon Aioli Sauce

1 egg yolk
1 tspn dijon mustard
1 tspn white wine vinegar
½ cup vegetable oil
½ clove of garlic, crushed
½ lemon zest
Salt to taste

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DIRECTIONS

STEP 1: Place all the meatball ingredients, except the bread and oil, in a large bowl.

STEP 2: Drain bread and squeeze with your hands to remove excess milk and add in with other ingredients.

STEP 3: Using your hands, mix together until the mixture looks well combined. If it seems wet, add more cheese.

STEP 4: Heat oil in a non stick fry pan over a medium heat.

STEP 5: Make small balls from the mixture and cook in batches, carefully turning after about 4 minutes.

STEP 6: Cook until golden brown on all sides, removing excess oil with absorbent paper towel.

STEP 7: Sprinkle lemon zest over the top and serve hot, warm or cold with lemon aioli.

Lemon Aioli Sauce:

STEP 1: Whisk together egg yolk, garlic, Dijon mustard and white wine vinegar.

STEP 2: Slowly drizzle in vegetable oil, a drop at a time to start with, then a slow steady stream, whisking constantly. When the mix reaches a creamy consistency, stir in salt and lemon zest to taste.