chicken meatballs over peas and creme fraiche

Directions

Make the Meatballs

1. In a big bowl, mash together chicken, onion, garlic, bread, feta, spinach, egg, lime zest, saffron, salt + pepper. Use your hands—it’s the best tool.

2. 💡 Pro tip: Cook a small test meatball first to taste for seasoning. Adjust if needed. Do a taste test by taking a spoonful of the mixture and cooking it on the pan for a couple of minutes on each side. Taste and make any adjustment necessary to the spices.

3. Shape into evenly sized meatballs (any size works—just keep them consistent). Line them up on a plate or baking dish and pop in the fridge while you prep the pea purée.

4. When ready to cook: heat olive oil in a large skillet over medium-high. Sear the meatballs, turning to brown on all sides. Lower heat and cook through (cut one open to check).

Pea Puree

1. Bring 1 cup water to a boil in a small pot. Add peas + ½ tsp salt and cook until bright green (about 3 min). Drain, reserving the cooking liquid.

2. In a skillet, sauté garlic in olive oil until fragrant (about 3 min). Set aside.

3. To a blender: add half the peas, lime juice, remaining salt, pepper, reserved cooking liquid, garlic + oil, and mint. Blend until creamy.

Plate It

1. Swoosh the pea purée onto plates. Add a dollop of crème fraîche and swirl it through. Top with those golden meatballs. Serve and enjoy every bite.