Written by Dame Emma Average –
 
 

What a gloomy Melbourne day! We are coming down from a huge weekend – not one, not two but three parties to attend in two days guys. Listening to Mr Dame potter around getting ready for work this morning I quietly gave thanks to the maternity leave gods and sank further under the doona.
 
Sooooo….on Mondays I make meatballs. Not sure why. Maybe because they are super easy and yummy. Or it could be the fact that the youngest and oldest person in this house both love them to bits and that my fine friends is the biggest win of all – making ONE meal that everyone likes. I always always make enough to pop in the freezer and oh, what’s that? You can’t be arsed cooking tonight? Oh you silly petal – there’s a lovely home cooked meal sitting in your freezer waiting to be devoured! Simply add salad or some cous cous and the domestic goddess pixies are doing a happy dance just for you.
 
 

 
 
In my quest to expand the meatball repertoire I came across this brilliant recipe for Chicken Meatballs with Basil and Lemon from the amazing Italy on My Mind blog – if you don’t follow this one already, it is my absolute favourite!! Since first trying this recipe about a month ago, tonight will be our third round – these are the nicest meatballs ever. The first time I made a batch they seemed to vanish in front of my eyes between hubs and bubs. I like the fact our little lady is getting some protein and hidden veggie and love that they are easy to make and so scrumptious. I have already been asked to share the link for this recipe with my sister-in-law – so I felt I had to share it with all of you too.
 
 

 
 
Soaking the bread in milk creates a whole new level of meatball love (that sounds wrong, but it’s soooo right) – this is a technique I’ve seen my mum and some other cooking masters employ before but have never tried it myself. The only thing I did differently the second time I made the recipe was to chop the capers finely. Also, didn’t have basil one time so used parsley instead and they were just as good. I noticed my oil was a little too hot on one occasion and they were a little scorched but believe it or not, the world did not end. I am not making the accompanying lemon mayo tonight (#wearetryingtobegood), but I have made it before and it is delicious. I am planning a grazing station for my munchkin’s upcoming birthday party and these will certainly make an appearance.
 
So, here is a link to the recipe.
 
I bet you will enjoy these as much as we do x