Chicken and Noir Gärlik Meatballs

Always popular! Our ‘outstanding ‘ chicken meatballs are flavour-enhanced with a good splash or two of Robbies Champion Noir Gärlik (black garlic sauce). The meatballs are good made with any meat - pork, beef and venison and you can use onion, shallot or spring onions. Change up the herbs by adding coriander, chives, basil or sweet marjoram along with the parsley.

Serves 4

3 tablespoons olive oil

1 small onion, finely chopped

1 small chilli, deseeded and finely chopped

500g chicken mince

½ cup fresh breadcrumbs

1 small egg, lightly beaten

1 tablespoon Robbies Noir Gärlik

a good handful of flat leaf parsley leaves, chopped

½ cup plain flour for dusting

250ml good quality chicken stock

400g can cherry tomatoes, drained or use a 250g punnet cherry tomatoes

Put a tablespoon of oil and the onion in a small pot. Put over low heat and cook until the onion is soft, about 5 minutes. Add the chilli and cook for a further minute. Remove from the heat and leave to cool.

Put the chicken mince in a bowl and add the breadcrumbs, egg, Robbies Noir Gärlik and the parsley. Season with a little salt. 

Heat the remaining oil in a large frying pan over medium heat. Drop a smidgen of the chicken mixture into the pan to cook, then eat to test for seasoning. If seasoning is correct, roll the remaining mixture into even-sized meatballs (about 1 tablespoon of the mixture for each).

Dust meatballs in the flour and pan-fry until brown. You will need to do this in batches. Wipe out the pan and return meatballs with the stock, cover and simmer until cooked through, about 8-10 minutes.

Add the tomatoes just before the end of cooking to heat through. Add a splash of Robbies Noir Gärlik for extra flavour.

Serve chicken meatballs with cooked pasta and steamed greens.