Prep Time

25 mins

Cook Time

25 mins


  • Ingredients

  • 700 grams (25 oz) chicken mince

  • 1 teaspoon of onion powder

  • 1 teaspoon of garlic powder

  • 1 egg

  • 3 tablespoons of grated parmesan

  • 2 tablespoons of breadcrumbs (I use panko)

  • 1 tablespoon of olive oil


These yummy chicken meatballs are a great alternative to meat.

  • Tomato & Basil Sauce

  • 1 garlic clove, crushed

  • 420 grams (14.8 oz) tinned crushed tomatoes

  • 1/2 cup of tomato passata

  • 1/2 cup of water

  • 1 tablespoon of carmelised balsamic vinegar

  • 20 grams (7 oz) fresh basil leaves

  • salt & pepper

Hints and Tips

Do use fresh basil for the sauce as it makes all the difference.

For the meatballs, place all ingredients (except olive oil) in a large bowl and combine thoroughly (I find it’s best to use your hands).

Once combined, roll into balls about the size of a golf ball.  Cover and refrigerate for 20 minutes.

Place a large pan on the stove and heat to medium-high and add the olive oil.

Cook the meatballs in batches about 3 minutes each side until brown.

Once cooked, remove and place in a bowl.

Repeat with remaining meatballs until all are cooked.

For the tomato & basil sauce, reduce the heat to medium-low and add the garlic to the same pan in which the meatballs were cooked and cook for 2 minutes.

Add the crushed tomatoes, tomato passata and balsamic vinegar and turn the heat to low and gently simmer for 5 minutes.

Add the meatballs to the sauce along with the basil and cook for 10 minutes with the lid on.

Serve with pasta or crusty bread and a green salad.