Spicy Chicken Meatballs with Pesto

GF DF RSF 
Serves: Makes 8-10 chunky meatballs

Ingredients:

FOR THE MEATBALLS
500g free-range chicken mince
2 garlic cloves, minced
1 small red chilli, finely chopped (or ½ tsp chilli flakes)
1 tsp smoked paprika
1 tsp ground cumin
1/4 cup fresh parsley or coriander, chopped
1 free range egg
2 tbsp almond flour
Salt + pepper
Olive oil spray, for air fryer

FOR THE PESTO
1 cup fresh basil (or ½ basil + ½ parsley for variety)
1/4 cup toasted pine nuts (or sunflower seeds for nut-free)
1 small garlic clove
Juice of ½ a lemon
3 tbsp olive oil
1 tbsp nutritional yeast or grated parmesan (optional)
Salt, to taste

TO SERVE
1 to 2 heads of baby gem lettuce (or cos hearts), leaves separated
Extra herbs, lemon wedges, chilli flakes

Method: 

In a bowl, mix all meatball ingredients until just combined (don’t overwork). With oiled hands, shape into chunky meatballs, around just bigger than a golf ball–sized. You should get about 8 to 10 decent sized balls. 

Preheat Braun Air Fryer to 190°C (375°F). Lightly spray the basket with oil, then place meatballs in (don’t overcrowd). Air fry for 10 to 12 mins, until golden, crisp-edged and cooked through. Internal temp should hit 74°C if using a thermometer.

For the pesto, add all pesto ingredients to your Braun Hand Chopper. Pulse until chunky or smooth, your call. Add more oil or lemon to loosen if needed. 

Lay out your lettuce cups. Add a warm meatball or two into each. Spoon over the pesto. Top with chilli flakes, lemon zest, or extra herbs if you’re vibing.