Ingredients
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450 g ground chicken
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3 garlic cloves, finely chopped
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50 g fresh white breadcrumbs
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1 tablespoon fresh chives, finely chopped, plus leaves to garnish
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1 tablespoon fresh basil, finely chopped
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2 tablespoons fresh parsley, finely chopped
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2 tablespoons parmesan cheese, grated
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salt & freshly ground black pepper, to taste
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plain flour, to lightly dust the meatballs
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1 yellow onion, chopped
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1 tablespoon fresh basil, chopped
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2 tablespoons olive oil
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400 g tomatoes, chopped
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1/2 tablespoon unsalted butter
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1 egg, lightly beaten
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2 red capsicums, chopped
Instructions
- 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.