Chicken meatballs with basil

• shallot↗1
• chicken fillet↗250g g
• seeded bread↗25g g
• fresh basil leaves↗⅓ pack
• garlic clove↗1 clove
• rapeseed oil↗

  for frying

• chicory leaves↗12

  red or green

• sriracha↗

  or Thai sweet chili sauce, for serving

• green onion↗1

  cut lengthwise and slice into thin strips

• salted peanuts↗25g g

  finely chopped

• roasted red pepper↗2

  cut into 24 pieces

• fresh basil leaves↗24
• cocktail skewers24

Step-by-step instructions

1. 1

   Place the shallot in a food processor and pulse briefly to chop. Add all other meatball ingredients except the oil and blend to a smooth purée. Shape 24 mini meatballs, wetting your hands.

2. 2

   Heat a few drops of oil in a large non‑stick skillet. Add half the meatballs and fry for 5 minutes, moving them for even browning. Remove and fry the remaining meatballs. Keep cooled until serving. Can be stored in the fridge for up to one day.

3. 3

   For serving, optionally reheat the meatballs at 180 °C/160 °C convection (gas 4) for 10 minutes, then place half of them on chicory leaves, drizzle with a little chili sauce and sprinkle with onion and peanuts.

4. 4

   For the paprika version, thread the meatballs onto 12 cocktail skewers together with 2 pieces of pepper and 2 fresh basil leaves on each side.