Tuscan Chicken Meatballs
Hearty free range chicken meatballs packed with sundried tomato, basil and parmesan, in a rich and creamy tomato sauce.
Ingredients
Meatballs:
600g chicken mince
1 cup of bread, broken up into pieces (no crust - equivalent of about 1 bread roll)
½ brown onion (grated)
1 egg
½ cup basil leaves (loosely packed)
5 pieces of sundried tomato (a loose ½ cup)
¼ cup grated parmesan cheese
1 garlic clove (minced)
Big pinch of salt and pepper
Sauce:
2 cups passata (good quality)
½ cup thick cream
1 clove garlic (minced)
8 pieces of semi dried tomato
Small handful of basil leaves (chopped)
Drizzle of olive oil
Extra parmesan on top
Method
- Preheat oven to 190C.
- Pull the inside out of the bread roll into small chunks. This should equal about 1 cup of bread chunks. Avoid the crust but if you don't have enough, you can include a bit. Grate half an onion into the same bowl and mix together. Let the onion juices soak in while you prep the rest of the ingredients.
- Finely chop basil. Chop semi dried tomatoes.
- Mix together with all other meatball ingredients, plus a big pinch of salt and pepper.
- Roll into balls - it should make around 12 generously sized ones.
- Mix passata, cream, garlic, semi dried tomatoes and chopped basil together in baking dish. Add meatballs into the sauce and sprinkle with parmesan.
- Bake in the oven for 30 mins.
- Serve with your favourite pasta.
