Chicken Meatballs with Courgettes and Chickpeas

Chicken Meatballs with Courgettes and Chickpeas

The world loves meatballs. How do I know this? Meatballs are one of the few foods that pop up in just about every type of cuisine across the globe. From the local frikkadel to the palm-sized meatballs of Italy smothered in tomato sauce (called 'polpette al suga'), then there is of course the spiced kofta which feature in Mediterranean countries, North Africa, Asia and India. The Swedish serve theirs with dill sauce while the Spanish enjoy theirs as tapas. Meatball subs, poached in a broth, with soy sauce, with spaghetti, on a bun, on a stick, grilled, fried; they come in flavours and forms for every palate!


  • 500g chicken mince
  • 1 tub Mediterranean Delicacies Chicken Liver pate
  • or 1 tub Mediterranean Delicacies Chicken Liver Peri Peri Pate
  • salt & pepper, to taste
  • 1 egg
  • handful basil, chopped
  • handful Italian parsley, chopped
  • 1 small onion, chopped
  • 1 garlic clove, crushed
  • ½ - 1 cup fresh breadcrumbs
  • Olive oil
  • 700g courgettes or baby marrows, chopped into chunks
  • 1 red onion, sliced
  • 4 garlic cloves, chopped
  • juice from 1 lemon
  • 1 tin chickpeas, drained and rinsed
  • 1 tub Mediterranean Delicacies Tzatziki (add 2tbsp chopped mint)
  • or Low Fat Tzatziki 190g

Method: Combine the mince, chicken liver pate, seasoning, egg, herbs, onion, garlic and breadcrumbs together. Form into golfball-sized balls and set aside. Heat some oil in a saucepan and fry the meatballs until golden. Add the courgettes, onion and garlic and saute until softened. Squeeze in the lemon juice and add the chickpeas. Season to taste. Serve warm with the mint tzatziki.

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1 comment

Love meatballs

June Deutschmann

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