- 220g Chicken mince- 50% breast/ 50% thigh
- ½ small Onion (chopped fine)
- 1 Garlic Clove (crushed)
- 2 tbsp Cup Fine Bread Crumbs
- 25g Parmesan Cheese (grated)
- 1/4bunch of Fresh Thyme (finely chopped)
- 1 Egg yolk (to bind)
- Salt and pepper to taste
- 320gm kritharaki
- 1.1L chicken stock
- 60g butter
- 30g parmesan cheese
- ¼ bunch Parsley (finely chopped)
- ¼ bunch Chives (finely chopped)
- Squeeze of lemon juice
- GC. By George Calombaris Extra Virgin Olive Oil
Sauté the onion and garlic in a fry pan. Transfer to a tray and refridgerate to cool.
In a medium size mixing bowl combine (preferably using your clean hands) mince, sauteed onion and garlic, breadcrumbs, cheese, thyme, season with salt and pepper and the egg yolk until it is all mixed through.
Roll into small balls about the diameter of a 10 cent coin. Place balls into a medium pot and cover with warm chicken stock (reserve 150ml).
Whilst stirring frequently cook over a medium heat for 3-4 mins just to seal the meatballs.
Add kritharaki and bring to a boil then reduce to a simmer and cook for a further 8- 10 mins. Stir frequently but carefully, whilst ensuring you don’t break the balls. Cook until pasta is al dente.
Remove from the heat and add butter, parmasen, freshly chopped herbs and a nice dash of the GC Extra Virgin Olive Oil to thicken the sauce, add lemon juice, adjust seasoning if required and serve.
NOTE: The consistency of the dish should be moist risotto-like, but not thick and congealed.
A big thank you to Mr George Calombaris for sharing this recipe with us.