Phil Vickery’s chicken meatballs with garlic, herbs and paprika

Yes, I do dry-fry the meatballs – you will find a certain amount of moisture is released from them as they cook, which helps to colour them. I don’t ever fry paprika as it burns and tastes awful, so you should always add it to a mix or liquid. Be careful with the amount you use, though – smoked paprika is very pungent and can overpower the other ingredients.

phil vickery chicken meatballs
Kate Whitaker

SERVES 4

PREPARATION TIME 25 MINUTES 

COOKING TIME 15 MINUTES

1 tsp rapeseed oil
2 small onions, very finely chopped
1 heaped tbsp fresh ginger, very finely chopped
1 garlic clove, crushed
200g chicken breast mince (skinless)
2 tbsp chopped parsley
2 tbsp chopped basil
2 tbsp chopped chives
1 level tbsp smoked paprika
1 tsp reduced-salt soy sauce
freshly ground black pepper

1. Heat the oil in a nonstick frying pan, then add the onions, ginger and garlic. Cook for 2-3 minutes to reduce some of their rawness then set aside to cool.

2. Place the mince in a bowl and break it up with a spatula. Next add the herbs, paprika and cooled onion mix. Mix well then season with the soy sauce and pepper, then mix thoroughly again.

3. Roll into roughly 2.5cm balls, then chill really well for 3-4 minutes.

4. Place a nonstick wok or frying pan over a medium heat.

5. Add the chicken meatballs and gently dry-fry for 8-10 minutes, rolling them around the pan to colour on all sides. Serve.

COOK’S TIP Serve these delicious chicken meatballs with some steamed asparagus, pak choi or some lightly roasted cauliflower.

ENERGY 95kcals PROTEIN 12g FAT 2.2g SATURATED FAT 0.3g CARBOHYDRATE 3g TOTAL SUGARS 2g SALT 0.2g SODIUM 82mg FIBRE 1g

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