Mini chicken meatballs from RealLiving
Ingredients: (serves 4)
- 500g chicken mince
- 2 slices bread with crusts removed, soaked in milk
- 1 egg, beaten
- ¼ cup grated parmesan
- 2 tbsp fresh parsley, chopped
- Salt and freshly ground black pepper
- Plain flour, for coating
- 4 tbsp olive oil
Sauce:
- 2 tbsp olive oil
- 1 onion, diced finely
- 1 clove garlic, crushed
- 1 carrot, diced finely
- 1 stick celery, diced finely
- 700g bottle tomato passata
- 1 cup cold water
- ½ cup sour cream
- ¾ cup pitted green olives, sliced (optional)
- ¼ cup chopped herbs (eg, parsley, basil)
- Fresh chopped parsley, to garnish
- Pasta or steamed rice, to serve (optional)
Directions:
- Make meatballs Mix mince with bread, beaten egg, parmesan and parsley. Season with salt and pepper. Shape into small balls and coat lightly in flour.
- Heat oil in pan and shallow fry meatballs over medium heat for 10 minutes until lightly browned all over. Remove and set aside.
- 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.
- 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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