Chicken Meatballs with Roasted Onions and Tomatoes

Ingredients

 

3 Onions

6 Fresh Plum Tomatoes

4 Tablespoons Olive Oil

1 Teaspoon Dried Thyme

125g Cup Mushrooms

100g Ham

Handful Fresh Parsley

2 Garlic Cloves

500g Minced Chicken

1 Teaspoon Paprika

1 Egg Beaten

5 Tablespoons Breadcrumbs

Milk to Soften

Sea Salt and Black Pepper

 

Preheat the oven to 200 degrees (Gas Mark 6)

 

Halve 1 of the onions and chop coarsely, set aside.

 

Cut the remaining onions into quarters and toss with 2-3 tablespoons of the oil of the oil and the thyme. Arrange the onion quarters and tomatoes on a baking sheet lined with foil. Set aside with you prepare the meatballs

 

In a food processor, combine the coarsely chopped onion, mushrooms ham and parsley. Process until finely chopped. Transfer to a frying pan/skillet and add 1-2 teaspoons of the oil. Cook for 3-5 minutes, until softened. Add the garlic, season well and cook for 1 minute more. Let cool slightly.

 

In a bowl, combine the chicken, paprika, egg, breadcrumbs and the mushroom mixture. Add a good pinch of salt. Mix well with your hands to combine. The mixture should be cutie moist. If it is too dry, soften with milk, adding 1 tablespoon at a time.

 

Form the chicken mixture into roughly-shaped meatballs and arrange them on a baking sheet lined with parchment paper. Season the onions and tomatoes and put both on the baking sheets in to the preheated oven. Bake for 35-45 minutes, until the meatballs brown. Serve together