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

serves: 4–6

Prep: 40 mins

Cook: 20 mins

ingredients

meatballs

    • 2 tbsp extra virgin olive oil
    • 1 brown onion, finely diced
    • 4 cloves garlic, crushed
    • 180g Yarra Valley Cheese Persian Fetta
    • 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

method

    • 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).
Persian Fetta
350g & 500g

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