700 grams (25 oz) chicken mince
1 teaspoon of onion powder
1 teaspoon of garlic powder
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.