Ingredients
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2 tbsp basil, plus whole leaves to serve meatballs on
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7 oz chicken thigh filet
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10.5 oz turkey thigh cubes
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3 slices white bread
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6.5 tbsp low fat milk
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2.5 oz Parmesan cheese
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5.3 oz minced chicken
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1 tsp salt
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2 eggs
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1/2 cup leeks
Steps
1
Preheat the oven to 375°F.
2
Finely chop half of the basil. Put the parsley with the chicken and the turkey in the food processor and grind it until it is minced.
3
Cut the crust off the bread. Pour the milk in a deep plate and let the bread soak in the milk. Grate the cheese.
4
Put the chicken-turkey mixture in a bowl and add the minced chicken, salt, cheese and eggs. Wring the bread and stir in.
5
Wash the leeks, cut it very fine and mix it in.
6
Make small balls from the minced chicken-turkey mixture, put them on a baking sheet lined with parchment paper and bake for approx. 20 min. in the middle of the oven. Turn over halfway through.
7
Let them cool for 15 min outside the oven.
8
Put each ball on top of a leaf of basil. Serve on a large dish.
Comments
You can make the balls up to 2 days in advance. Refrigerate while covered. Let them come up to room temperature before starting step 8.