These chicken and parmesan meatballs are winners for the whole family
Even when my kids are being picky, these meatballs are always an easy sell.
Even when my kids are being picky, these meatballs are always an easy sell. They can be made in advance with nothing lost when reheated, so they also work great for new mothers or sick friends. Try also my everyday lentil soup and my Italian farro soup.
Chicken and parmesan meatballs
Ingredients
- 500g minced chicken
- 3 cloves garlic, grated
- 1 teaspoon fennel seed, roughly chopped
- 1 teaspoon mixed herbs
- ½ teaspoon sea salt
- ½ teaspoon freshly ground pepper
- 1 large egg
- 1/3 cup panko breadcrumbs, or regular breadcrumbs
- 1/3 cup grated Parmesan
- 1/3 cup well-chopped flat-leaf parsley, plus extra for garnishing
- 1 tablespoon extra-virgin olive oil, plus extra for cooking
- 1 x 700g jar of quality Italian tomato passata or 1 x 800g tin chopped tomatoes
- 170g mozzarella, torn into chunks
Method
- In a large mixing bowl, combine the garlic, fennel, mixed herbs, salt, pepper, egg, breadcrumbs, Parmesan, parsley and oil. Stir to mix well. Add the ground chicken and fold everything in to combine. Let this mixture rest for 15 minutes or in the fridge for up to a day.
- Preheat the oven to 245C. Warm a thin layer of oil in an ovenproof pan or casserole dish over medium heat. Form the chicken mixture into small balls and, once the oil is hot, sear the balls, about 3 minutes per side, until the outsides are just golden (these can also be roasted for 15 minutes). Turn the heat to low, pour the passata or tinned tomatoes over the balls, and stir gently.
- Let the sauce warm up for a few minutes. Put a piece of the mozzarella on top of each ball, plus a sprinkle of Parmesan, and put the pan in the oven for 6 to 8 minutes until the cheese is just golden. Serve with polenta, parsley and a sprinkle of Parmesan.
Serves 4-6
This is an edited extract from Around Our Table by Sara Forte.