1 pound fresh ground chicken
1 small can of chickpeas, washed and drained
1 onion, grated
1 cup panko breadcrumbs
1/2 cup chopped fresh parsley
4 cloves garlic
1 tsp all-spice
1 tsp ground cumin seeds
2 tsp black pepper
1 Tablespoon O’Live A Little’s Spanish Chorizo Salt
¼ cup O’Live a Little’s Mexican Mango EVOO
¼ cup O’Live A Little’s Backyard BBQ Dark Balsamic Vinegar
Method Of Prep
Drain chickpeas and pulse in a blender until a paste is formed. Alternatively, you can mash them with a fork
In a large bowl, mix all ingredients except for the olive oil
Let rest in the fridge for 30 minutes
Heat oven to 350 degrees.
Wet your hands, and form 30-36 cocktail size balls from the mix
Lightly brush each ball with O’Live A Little’s Mexican Mango Extra Virgin Olive Oil
Place on parchment paper and bake for 30 minutes. For even browning, you may want to turn the balls over after 15 minutes.
Once baked and cooled for 15 mins, drizzle and toss carefully with O’Live A Little’s Backyard BBQ balsamic vinegar).
Reheat if necessary.
Serve sweet pickles and with sliced, lightly grilled crusty bread that has been drizzled with more Mexican Mango EVOO and sprinkled with Spanish Chorizo salt after grilling.