There wasn’t any of these left over after our high tea, they were yum! I used turkey mince when we made them because our supermarket didn’t have any chicken mince (but yeah, they randomly had turkey!) which I think worked quite well because I kinda like the flavour of turkey. I’ve re-made these at a later date with chicken and they were just as good and went just as fast! The picture above is are the chicken ones and the photo at the bottom of the post are the turkey meatballs.
Makes about 24.
500g minced chicken or turkey meat
100g grated haloumi cheese
finely grated zest of one lemon
2 tablespoons chopped flat leaf parsley or sage
1 egg yolk
50g dried breadcrumbs
sea salt and freshly ground black pepper
10-12 slices prosciutto
Preheat the oven to 180˚C and line two baking trays with baking paper.
Place the chicken, haloumi, lemon zest, parsley, egg yolk and breadcrumbs in a bowl. Season with the salt and pepper and combine well. Shape the mixture into small meatballs, no bigger than a golf ball.
Cut the prosciutto into thick strips, wide enough to wrap around the meatballs. Wrap each meatball with a strip of prosciutto and place on the baking tray. Bake for 10 – 12 minutes or until cooked through.
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