You know your butchers love you when they do a special order of ground chicken breast for you. Ground turkey/chicken doesn’t really seem to be a thing here, unless you count the nasty grocery store value brand, super processed ground turkey. Who knows if that even is turkey, because it sure don’t taste like it.
I really wanted to make some chicken burgers and meatballs, so the butchers agreed to grind some chicken for me. They told me not to go telling anyone though… oops 🙂 You guys won’t tell right?
I love the butchers here in St Andrews. It’s a little place called Minick’s. There’s one particular butcher who whenever I go in and ask how he is, he says “All the better for seeing you!” What a darling.
Anyways, I’ve got a paper I’m supposed to be writing now so I can’t draw this out too long. So here’s what I made with the ground chicken: Sage, Sultana and Goat Cheese Chicken Meatballs. They were freaking delicious. They got the stamp of approval from my flatmates. When I told the butchers what I had made they were upset I didn’t share any with them. I think I’ll have to make another batch and bring some for them to try.
If you don’t eat dairy you can omit the goat cheese, and add one egg yolk to the mix instead. These are awesome on a salad or on top of some spaghetti squash, drizzled with some honey and balsamic vinegar.
Sage, Sultana and Goat Cheese Chicken Meatballs
Make 16-20 meatballs, Serves 3-4
1 lb ground chicken
1/4 cup goat cheese, crumbled
1/4 cup sultanas (or raisins)
1 Tbsp dried sage
2 tsp smoked paprika
2 tsp garlic powder
1 tsp cinnamon
pinch of salt and pepper
1. Preheat your oven to 400 F
2. Combine all the ingredients well so that the spices, sultanas and cheese are evenly dispersed.
3. Spoon out rounded tablespoons full of the meatball mix, and form into balls. Place on a greased or parchment lined baking sheet.
4. Bake for 20 minutes.
5. Serve warm or cold, drizzled with some honey and/or balsamic vinegar!