Chicken Meatballs

READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a mixing bowl, combine chicken mince, garlic, breadcrumbs, herbs, parmesan and the lightly beaten egg.
  • Season to taste, mix well and with floured hands, shape the mixture into 12 meatballs.
  • Place on a tray, cover loosely and chill for 30 minutes.
  • Heat the oil in a non-stick pan, over a medium heat, add the onions and capsicums and sauté for 10 minutes, stirring occasionally, until soft.
  • Add the tomatoes (and the juice), 1 tablespoon chopped basil and simmer for 10 minutes or until the liquid has reduced and the sauce has begun to thicken.
  • Transfer the tomato sauce to a blender or food processor, blend until smooth and season to taste.
  • Clean the pan.
  • Melt the butter in the pan, add the meatballs and sauté over a high heat for five minutes, turning occasionally, until lightly golden-brown all over.
  • Return the tomato sauce to the pan, simmer for 25 minutes or until the chicken meatballs are cooked through and the sauce has thickened.
  • Serve over steamed rice or noodles and your favourite salad or side dish.
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