Tuesday, January 27, 2009

Mini chicken meatballs

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


  • 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)


  1. 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.
  2. Heat oil in pan and shallow fry meatballs over medium heat for 10 minutes until lightly browned all over. Remove and set aside.
  3. 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.
  4. 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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