Mini Chicken Meatballs
21 ingredients
5 steps
Ingredients
- 500 g ground chicken
- 2 slices bread, with crusts removed soaked in milk
- 1 egg, beaten
- 1/4 cup grated parmesan cheese
- 2 tablespoons fresh parsley, chopped
- salt & freshly ground black pepper
- plain flour, for coating
- 4 tablespoons olive oil
- Sauce
- 2 tablespoons olive oil
- 1 onion, diced finely
- 1 garlic clove, crushed
- 1 carrot, diced finely
- 1 stick celery, diced finely
- 700 g tomato passata
- 1 cup cold water
- 1/2 cup sour cream
- 3/4 cup pitted green olives, sliced (optional)
- 1/4 cup chopped herbs (eg, parsley, basil)
- chopped fresh parsley, to garnish
- pasta (optional) or steamed rice, to serve (optional)
Directions
-
1Make meatballs Mix mince with bread, beaten egg, parmesan and
-
2parsley. Season with salt and pepper. Shape into small balls and coat lightly in flour.
-
3Heat oil in pan and shallow fry meatballs over medium heat for 10 minutes until lightly browned all over. Remove and set aside.
-
4Make sauce Heat oil in shallow pan and fry onion, garlic, carrot and celery for 5 minutes until softened. Add passata and water and cook for 15 to 20 minutes, until thickened and slightly reduced. Add cream and stir. Return meatballs to pan and heat through.
-
5Add olives and chopped herbs to mix and stir. Sprinkle with parsley to garnish. Serve with pasta or steamed rice, if desired.
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