Olive Stuffed Meatballs With Warm Fennel Salad

Name: Olive Stuffed Meatballs With Warm Fennel Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 lb feta cheese, crumbled; 1-2 tbsp pitted green olives, chopped; 1-2 tbsp pitted black olives, chopped; 1 1/3 lb skinless chicken breasts, cubed; 2 tbsp breadcrumbs; 1 None medium egg; 5 tbsp oil; 1-2 bulbs fennel, cut into strips; 2 cloves garlic, finely chopped; 4 stems thyme, leaves removed; 1/2 cup orange juice; 1/2 lb cherry tomatoes, halved

Servings: persons

1/4 lb feta cheese, crumbled
1-2 tbsp pitted green olives, chopped
1-2 tbsp pitted black olives, chopped
1 1/3 lb skinless chicken breasts, cubed
2 tbsp breadcrumbs
1 None medium egg
5 tbsp oil
1-2 bulbs fennel, cut into strips
2 cloves garlic, finely chopped
4 stems thyme, leaves removed
1/2 cup orange juice
1/2 lb cherry tomatoes, halved

1
Mix the feta cheese with the olives and season with salt and pepper. Next, in a food processor, blend the chicken into a coarse paste. Spoon into a bowl and mix with the breadcrumbs and egg, then season. Divide into 4 equal portions and roll each into a ball. Press 1/4 of the olive and cheese mixture into the center of each, then close the hole and gently roll into a fat cigar shape.
2
Heat 2 tbsp of oil in a nonstick frying pan and fry the meatballs in batches, for about 3 mins on each side until browned all over. Lift onto a greased baking sheet and bake in a preheated oven at 300u00b0F for about 10 mins, until they are cooked through.
3
Heat 2 tbsp oil in a frying pan and saute the fennel slices with the garlic and thyme leaves for about 5 mins. Pour in the orange juice, bring to a boil and simmer for about 5 mins. Meanwhile, heat the rest of the oil in a small saucepan, add the tomato halves and toss for 1 min. Serve the meatballs with the cherry tomatoes and fennel.

722

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 lb feta cheese, crumbled, 1-2 tbsp pitted green olives, chopped, 1-2 tbsp pitted black olives, chopped, 1 1/3 lb skinless chicken breasts, cubed, and more.

Yes, Olive Stuffed Meatballs With Warm Fennel Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!