Recipe
Parsley and Chicken Meatballs with Lemon Mayonnaise Sauce

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The Dish blends we recommend for this recipe. |
Chicken breast is low in calories, nutritious and, above all, good value. It is also a cut that carries essential amino acids in good balance.
How about fresh-tasting meatballs that make the most of its mild flavour? Parsley adds colour and aroma, and the Dish seasoning blend brings out the savoury flavour of the ingredients.

For the sauce we made a lemon mayonnaise. It suits the meatballs, and it is just as good poured over the vegetables alongside as a dressing.
For this recipe we used Dish Symphony No.1. We have not tried the others here, but any of the Dish blends should work well, so take your pick.
Ingredients (serves 4)
- Chicken breast (minced): 400g
- Parsley: as needed
- Seasoning
- Dish: 1 tsp
- Salt: the weight of the meat in grams x 0.8% (use a calculator)
- Panko breadcrumbs: 6 tbsp
- For the lemon mayonnaise sauce
- Lemon: 1 tsp
- Mayonnaise: 2 tbsp
- Milk: 1 tbsp
- Dish (No.1 or No.2 recommended): a pinch
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A guide to the salt (the amount of salt really matters in this recipe, so please work it out accurately, with a calculator if you can)
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Preparation
- Mix all the lemon mayonnaise sauce ingredients together to make the sauce.
- Finely chop the parsley, put it into a bowl with the seasoning ingredients and the minced chicken breast, work the mixture together, and shape it as you like.
| Throwing the worked mixture against the side of the bowl a few times gives the meatballs a springier texture. Do that if you prefer them that way. |
Method
- Heat olive oil in a frying pan and cook the meatballs slowly over medium heat.
- Once you have checked that they are cooked through, arrange them on a plate.
- Spoon over the lemon mayonnaise sauce and serve.
It is a very simple recipe, so it is easy to play with. Grated cheese stirred in, or chopped sweet pepper folded through, both sound good.

The Inspice used in this recipe
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