15 minutes
20 minutes
20-24 meatballs
For the meatballs:
1 lb ground chicken
1/4 lb spinach
2 tsp salt
10 basil leaves
3 cloves of garlic
3 Tb olive oil
2 Tb olive oil to cook in
For the plum sauce:
2 plums, pitted
1/2 Tb balsamic vinegar
1/2 Tb raw honey
2 Tb water
1. Place the chicken, spinach, salt, basil leaves, garlic, and olive oil into a food processor and process well.
2. Make ping-pong sized balls from the meat mixture.
3. Add the olive oil to a frying pan and fry the meatballs for 5 minutes on medium heat (fry in 2 batches if necessary). Turn and fry for another 10 minutes. Make sure the meatballs don't get burnt.
4. Meanwhile, make the plum sauce - place the pitted plums, balsamic vinegar, raw honey, and water into a blender and blend well.
5. Pour half the sauce into the frying pan with the meatballs and turn up the heat. Brown the meatballs in the sauce - keep turning the meatballs in the sauce until the sauce is gone and the meatballs are brown.
6. Check the meatballs are fully cooked by cutting into one or using a meat thermometer.
7. Serve the meatballs with the rest of the sauce.
I have doubled the batch and baked the meatballs in a 350 oven for 30 minutes, then brushed them with the sauce and baked for another 10 minutes.
I've also substituted plum or raspberry jam for the fruit, although fresh is better!
Louise Hendon