Chicken & Fetta Meatballs with Crisp Salad & Persian Fetta Ranch Dressing

Meatballs
2 tbsp extra virgin olive oil
1 brown onion, finely diced
4 cloves garlic, crushed
180g Yarra Valley Cheese
Persian Fetta Classic
500g chicken mince
120g fresh spinach, finely sliced
4 tbsp chopped basil
zest of 1 lemon
1 tsp sumac
1/2 tsp paprika
salt & pepper, to taste

Crisp Cos Salad
2 – 3 baby cos lettuce, washed & cut
lengthways keeping the core intact
1/2 bunch radishes, finely sliced
green shallots, finely sliced (optional)
spring onions, finely sliced

Persian Fetta Ranch Dressing
180g Yarra Valley Cheese Persian
Fetta Classic, drained from oil
1 cup mayonnaise
1/2 cup buttermilk or sour cream
1/4 tsp onion powder
zest of 1 lemon
juice of 1/2 a lemon
salt & pepper, to taste

Preheat oven to 200°C (fan forced)

Drain the oil from the Yarra Valley Cheese

Persian Fetta Cherve, and crumble.

In a bowl combine all ingredients.

Mix together by hand and roll into meatballs.

Place on an oven tray lined with non stick baking paper.

Bake 10-12 minutes until golden & cooked.

For the dressing, place all ingredients in a food processor & process until combined and the dressing is smooth. Refrigerate until required.

Serve the Chicken & Fetta meatballs with the crisp salad & drizzle liberally with the dressing. (This dressing is also delicious for dipping the meatballs into).

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