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Tomato and Chicken Meatballs


25g white bread, crusts removed

2 tablespoons milk

1 garlic clove, crushed

Pinch of caraway seeds

225g minced chicken breast

1 egg white

350ml chicken stock

410g Mayor Zalza Maltese

1 tablespoon Three Hills Kunserva

90g easy cool rice

Salt and ground black pepper

1 tablespoon chopped fresh basil

Carrot and courgette ribbons to serve


Cut the bread into small cubes, about 2.5cm square. Put in a shallow mixing bowl. Sprinkle over the milk and leave to soak for about 5 minutes.

Add the garlic, caraway seeds and turkey to the soaked bread in the bowl. Season with plenty of salt and pepper. Mix together well with a spatula. Whisk the egg white until stiff, then fold, half at a time, into the turkey mixture. Chill the mixture for 10 minutes in the refrigerator.

Put the chicken stock, Mayor Zalza Maltese and Three Hills Kunserva in to a large heavy pan. Quickly bring to boil, add the rise, stir and cook briskly for about 5 minutes. Turn down the heat to a gentle simmer. Shape the turkey mixture into 16 balls. Simmer them in the stock for 10 minutes until the turkey balls and rise are cooked. Garnish with basil and serve with carrot and courgette ribbons.

Chef’s Tip

To make carrot and courgette ribbons, cut the vegetable lengthways into thin strips using a vegetable peeler and blanch or steam until cooked through.

Tomato and Chicken Meatballs 

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