Heart throb for our French Riviera chicken meatballs with mint, lemon and pine nuts! We imagined this recipe for the launch of our restaurant MEZZ and we naturally selected it in our book. We wanted a meatball recipe using chicken filet that was both simple and fresh with a Med touch.
Very easy to make:
In a big salad bowl, mix by hand chopped chicken whites, bread dipped in a little milk then drained, roasted pine nuts, lemon juice, minced mint and coriander leaves, Espelette pimento, salt and pepper.
Form balls measuring 4 to 5 cm of diameter. Color them in a pan on a high flame and cook in the oven for about 10 minutes at 230°C. The secret: they should be well cooked but still soft.
copyright Philippe Servent
