Chicken meatballs in tomato sauce
Photo by Tamara West
Chicken makes lighter meatballs than their beefy cousins, they’re also packed full of flavour and the kids love them. Make the meatball mixture the day before or a few hours ahead. Shape, cover and refrigerate until ready to flour and cook.
|4 rashers||Streaky bacon, rindless, diced|
|1||Onion, finely chopped|
|2 cloves||Garlic, crushed|
|1 tsp||Ground coriander|
|500 g||Chicken mince|
|½ cup||White breadcrumbs, fresh|
|2 Tbsp||Fresh parsley, chopped|
|3 Tbsp||Flour, for coating|
|2 Tbsp||Vegetable oil|
|2 cups||Chicken stock|
|400 g||Canned tomatoes, chopped|
|1 serving||Parmesan cheese, grated|
- Heat a small frying pan over a medium heat and add the bacon and onion. Cook for 5 minutes until the onion is soft. Stir in the garlic and coriander and cook for a further 2 minutes, stirring continuously. Set aside to cool.
- Mix the chicken mince, breadcrumbs and parsley with the cooled bacon mixture and season with salt and freshly ground black pepper. You can fry off a little piece of the meatball mixture to taste for seasoning if you like.
- Shape mixture into small balls, coat each lightly in the flour, shaking off any excess. Heat the oil in a large frying pan over a medium-high heat and brown the chicken meatballs on both sides. Set aside.
- Wipe out the frying pan with kitchen paper, pour in the stock and tomatoes, bring to the boil and simmer for 2 minutes.
- Add the meatballs and simmer for 5 minutes, until cooked.
- Serve chicken meatballs with pappardelle or your favourite pasta and a grating of parmesan.
Make a change
• Use bottled tomato passata instead of canned tomatoes.
• Ground coriander can be replaced with ground fennel seeds.
• Add other chopped fresh herbs such as sweet marjoram or oregano.