Olive Stuffed Meatballs With Warm Fennel Salad - cooking recipe

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

Preparation

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.
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 300\u00b0F for about 10 mins, until they are cooked through.
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.