Greek Style Chicken Rissoles in Tomato Sauce

This Australian favourite is given a Mediterrenean twist by the addition of a delicately-seasoned tomato sauce. This is wonderful served over spaghetti and the leftovers, if any, make a great meatball sandwich!

• Ready In: 50 mins
• Serves: 4

Ingredients

• Rissoles

• 1  lb ground chicken
• 1  onion, grated
• 2  tablespoons fresh parsley, minced
• 1⁄2 teaspoon salt
•  ground black pepper
• 1  egg
• 1⁄2 cup  dry breadcrumbs
• 1  tablespoon water
•  olive oil (for frying)

• Tomato Sauce

• 1  onion, minced
• 1  garlic clove, crushed
• 1  tablespoon olive oil
• 14  ounces canned tomatoes
• 1  tablespoon tomato paste
• 1⁄2 cup water
• 1⁄2 teaspoon dried oregano
• 1  teaspoon granulated sugar
•  salt
•  ground black pepper
• 1  tablespoon fresh parsley, minced

Directions

1. To make the rissoles, mix the chicken with the onion in a bowl, then add the parsley, salt, pepper, egg, breadcrumbs and water.
2. Mix well to combine, using your bare hands if necessary.
3. With wet hands, roll the meat mixture into balls.
4. Heat 1/2" of oil in a frying pan and saute the rissoles on both sides until they turn colour.
5. Remove to a plate.
6. Pour off all but 1 tablespoon of the oil remaining in the pan.
7. Add the onion and garlic and saute until transparent.
8. Add the remaining sauce ingredients and bring to a boil.
9. Return the rissoles to the pan, reduce the heat, cover and simmer for 30 minutes.
10. Serve over your favourite pasta.