CHICKEN MEAT BALLS WITH ZUCCHINI NOODLE
4 Servings
Ingredients
Meat Balls :
- 500 gms chicken mince
- 1/2 cup parmesan cheese
- 1/4 cup ricotta
- 4 tbs finely chopped herbs ; any of the following parsley, sage, chives, or thyme
- 1 cup finely sliced baby spinach
- 4 tbs finely chopped onion red, brown or spring onions
- 3 tablespoon’s Stone’s Original Green Ginger Wine
- 1 tbs mustard
- 1 egg
- 3 tablespoon extra virgin olive oil
Noodles :
- 4 cups julienned sliced zucchini or grated into spirals or cut into Asian fine strips
- 1 clove garlic
- 1 lemon micro planed / zested
- 2 tablespoon olive oil or butter
- 1/2 lemon juiced
- A splash of Stone’s Original Ginger Wine
Method
- In a medium bowl mix by hand until well combined mince, cheese, Stone’s Ginger Wine, oil, mustard, herbs and egg. Take a tablespoon of the mince and with clean oiled hands roll into balls, set aside and chill in the fridge. 10 – 15 mins.
- Grate on an Asian slicer or mandolin zucchini into noodles . ( you can also do this by hand )
- Pan fry meat balls in a hot pan lightly covered with olive oil, turning all over to brown on all sides . Turn down to a medium / high heat once the pan is hot enough, so to cook evenly and as not to burn. Take out the meat balls and rest in a moderate oven in a suitable sized baking dish. Add oil or butter to same pan, toss through noodles, splash with lemon juice & Stone’s Original Ginger Wine, season with salt and pepper. Take off the heat when they are 3/4 cooked the residual heat will continue to cook noodles and they won’t over cook .
- Divide between serving plates / bowls, top with meat balls add extra grated parmesan to serve.
