Chicken meatballs wrapped in prosciutto

INGREDIENTS

500g minced chicken

100g grated haloumi cheese

1 lemon, finely grated zest

2 tablespoons chopped flat-leaf parsley or sage

1 egg yolk

50g dried breadcrumbs

sea salt and freshly ground black pepper

10-12 slices prosciutto

METHOD

Preheat the oven to 180ºC. Line 2 baking trays with baking paper.

Place the chicken, haloumi, lemon zest, parsley, egg yolk and breadcrumbs in a bowl, season with salt and pepper and combine well. Shape into golf-ball-sized rounds.

Cut the prosciutto into thick strips, wide enough to wrap around the meatballs. Wrap each ball with a strip of prosciutto and place on the tray. Bake for 10–12 minutes or until cooked through.

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