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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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more chicken recipes. Ingredients:
500 g ground chicken |
2 slices bread, with crusts removed soaked in milk |
1 egg, beaten |
1/4 cup grated parmesan cheese |
2 tablespoons fresh parsley, chopped |
salt & freshly ground black pepper |
plain flour, for coating |
4 tablespoons olive oil |
2 tablespoons olive oil |
1 onion, diced finely |
1 garlic clove, crushed |
1 carrot, diced finely |
1 stick celery, diced finely |
700 g tomato passata |
1 cup cold water |
1/2 cup sour cream |
3/4 cup pitted green olives, sliced (optional) |
1/4 cup chopped herbs (eg, parsley, basil) |
chopped fresh parsley, to garnish |
pasta (optional) or steamed rice, to serve (optional) |
Directions:
1. Make meatballs Mix mince with bread, beaten egg, parmesan and
2. parsley. Season with salt and pepper. Shape into small balls and coat lightly in flour.
3. Heat oil in pan and shallow fry meatballs over medium heat for 10 minutes until lightly browned all over. Remove and set aside.
4. Make sauce Heat oil in shallow pan and fry onion, garlic, carrot and celery for 5 minutes until softened. Add passata and water and cook for 15 to 20 minutes, until thickened and slightly reduced. Add cream and stir. Return meatballs to pan and heat through.
5. Add olives and chopped herbs to mix and stir. Sprinkle with parsley to garnish. Serve with pasta or steamed rice, if desired.
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