Preparations Instructions:

  • Meatballs
  1. 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.
  2. Knead the material well with our hands until the mixture becomes homogeneous. If it is too runny, add little breadcrumbs.
  3. Cover the bowl with transparent film and place it in the refrigerator for 1 hour until the mixture becomes firm.
  • Cooking and frying
  1. Heat the olive pomace oil in a wide non-stick pan on a medium heat.
  2. Put the breadcrumbs and flour in separate bowls. In a deep dish beat lightly the eggs.
  3. Remove the mixture from the refrigerator and form small meatballs, weighting about 20-25 grams.
  4. Coat them first with flour, then with the egg and finally with the breadcrumbs.
  5. Fry 6-7 meatballs at a time, for 3-4 minutes, until they get a deep golden color.
  6. Place on absorbent kitchen towels and continue with the next batch until all the meatballs are fried.
  7. Serve them warm with a salad of your choice, or as a snack.