• 500g ground chicken meat
• ¼ cup fresh breadcrumbs
• 1 teaspoon cumin
• 1½ teaspoons oregano
• 1 onion
• Fresh herbs
• 2–3 cloves of garlic
• 1 teaspoon salt
• ¼ teaspoon pepper

The tomato sauce

• 1 apple
• Onion
• Pepper
• 1 tin of tomatoes
• Ginger
• 2 cloves of garlic

1. In a medium bowl, mix the breadcrumbs, cumin, oregano, salt, black pepper, onion, mint and garlic. Mix thoroughly. Then gently fold in the chicken.
2. Using a spoon, roll into balls about the size of walnuts. If the chicken mixture feels sticky, moisten your hands with water or olive oil to make it easier to roll.
3. Fry the meatballs in a large frying pan, avoiding overcrowding. Cook for 8–10 minutes, turning occasionally until browned and fully cooked to 75°C (use a meat thermometer to check).
4. For the sauce
   Peel the onion and the apple and cut them into small pieces of the same size, and cut the pepper into small pieces. In a large pan or deep frying pan, add a little oil and fry the onion, pepper, ginger and garlic until soft. Then add the rest of the ingredients, including the tin of tomatoes.
5. Add the meatballs to the sauce and leave to simmer for a further 15 minutes, stirring occasionally to ensure they are coated in the sauce and the bottom does not stick to the pan.
6. Serve with pasta in pita bread with a Greek salad.

Lisa Fearn Recipe for Prynhawn Da

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