Recipe Index

Ingredients

• 2 1/2 oz fresh white breadcrumbs
• 17 1/2 oz chicken mince
• 6 rashers streaky bacon, finely chopped
• 1 lemon, zest and juice
• 6 sprigs fresh thyme, leaves only, roughly chopped
• 3 heaped tbsp freshly grated Parmesan
• salt and freshly ground black pepper
• 1-2 tbsp olive oil
• mayonnaise
• lettuce leaves

Method

1. Put the breadcrumbs, chicken mince and finely chopped bacon in a mixing bowl and grate the lemon zest over them.
2. Halve the lemon and squeeze its juice into the bowl, then add the thyme leaves and grated Parmesan and season the mixture with a little salt and plenty of black pepper.
3. Mix everything together thoroughly and shape the mixture into small balls or patties.
4. Warm the olive oil in a non-stick frying pan and fry the meatballs in batches of about eight for 4 to 5 minutes until crisp and golden all over.
5. Lower the heat and cook them for a further 6 to 8 minutes, turning them only once or twice, until they are cooked through the middle.
6. Serve the meatballs on crisp lettuce leaves with a dollop of mayonnaise, wrapping the leaves around them to eat.

Prep: 30 min · Cook: 30 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data