Chicken, Feta & Oregano Meatballs with Butter Beans & Tomatoes
Incredibly sunny here in Bristol with a strong chance of these meatballs for dinner this evening. Chicken & Feta Meatballs with Butterbeans, Tomato & Bay Leaves. Super simple to make, cook like me, mum, chef & food writer, here’s how…
INGREDIENTS
500g chicken mince
120g feta, crumbled
1 banana shallot, v finely diced
90g breadcrumbs
1 egg
1 tbsp dried oregano
Zest of a lemon
Salt and pepper, to taste
Knob of butter
3 bay leaves
4 garlic cloves, finely chopped
1 tin of chopped tomatoes
700g jarred butter beans
Olive oil, to cook
3 tbsp double cream
METHOD
In a mixing bowl, add the chicken mince, shallot, 1/2 feta, egg, lemon zest, breadcrumbs, oregano, salt and pepper. Shape the meatballs, about the size of a ping pong ball.
In a frying pan over a moderate hot heat, brown off the meatballs for a couple of minutes until nicely browned on the one side, add the butter, add the garlic and bay leaves and cook for couple more minutes, jostling the meatballs around in the pan to dislodge them.
Add the tomatoes and let the pan come to a simmer. Add the butter beans, add the cream, put a lid on and simmer over a moderate / low heat for around 35 minutes, until the chicken is cooked through, or do as I do and cook in the oven at 180C (my oven is not fan) for around 35 minutes, until the chicken meatballs are cooked through.
Remove from the heat and check the seasoning, crumbling over the remaining feta, serve with the lemon cut into wedges to squeeze over