Ingredients:
- 300g fos Kalamata Olive Spread
- 300g minced chicken breast
- 2 egg yolks
- 40g grated Parmesan
- fos Sea Salt Flakes
- Pepper and nutmeg
- 300ml Olive Pomace Oil, for frying
- 100g flour for all uses
- 200g breadcrumbs
- 2 eggs, slightly beaten
Preparations Instructions:
- Meatballs
- Pour the Kalamata Olive Spread into a bowl and add minced chicken meat, yolks, parmesan, a little nutmeg & pepper and a pinch of Sea Salt Flakes.
- Knead the material well with our hands until the mixture becomes homogeneous. If it is too runny, add little breadcrumbs.
- Cover the bowl with transparent film and place it in the refrigerator for 1 hour until the mixture becomes firm.
- Cooking and frying
- Heat the olive pomace oil in a wide non-stick pan on a medium heat.
- Put the breadcrumbs and flour in separate bowls. In a deep dish beat lightly the eggs.
- Remove the mixture from the refrigerator and form small meatballs, weighting about 20-25 grams.
- Coat them first with flour, then with the egg and finally with the breadcrumbs.
- Fry 6-7 meatballs at a time, for 3-4 minutes, until they get a deep golden color.
- Place on absorbent kitchen towels and continue with the next batch until all the meatballs are fried.
- Serve them warm with a salad of your choice, or as a snack.