Chicken meatballs

Ingredients for 4 servings:

• 800 g chicken breast fillet(s) or turkey breast fillet
• 130 g double cream cheese
• 2 tsp mustard, sweet
• 2 tsp mustard, hot (e.g. Dijon mustard)
• 4 tbsp breadcrumbs (bread flour)
• 1 large onion(s) (or 2 smaller ones)
• 3 tbsp fried onions
• 2 tbsp broth, granulated (or homemade soup seasoning)
• 1 tbsp oil
• 1 tsp lovage (ground)
• 100 ml water
• salt and pepper
• Clarified butter, for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 32 minutes

Meatballs with cream cheese, without egg

Combine all ingredients in a food processor fitted with a chopping blade and mix. Using an ice cream scoop, form into balls (makes about 12 meatballs). Melt a generous amount of clarified butter (or oil) in a pan over high heat and add the meatballs. Immediately reduce the heat to medium. Fry the meatballs for about 6 minutes per side. I used thyme-lemon oil for the meat mixture, which worked very well. You can also use neutral oil. If you only have medium-hot mustard, use 4 teaspoons and add a little honey or sugar.