CHICKEN [or beef] MEATBALLS
- 500 g (1 lb 2 oz) minced (ground) chicken
- 1 tsp sea salt flakes
- ½ tsp cracked black pepper
- 2 tbsp finely chopped parsley leaves (or use 1 tsp dried parsley)
- 1 tsp freshly minced garlic
- 1 cup (60 g) panko breadcrumbs
- 2 tbsp milk
- ½ cup (50 g) freshly grated parmesan
- 1 egg
SAUCE
- 1 tbsp olive oil
- 1 onion, diced
- 1 tbsp freshly minced garlic
- 3 tbsp tomato paste (concentrated puree)
- 1 tbsp red wine vinegar
- 800 g (1 lb 12 oz) canned diced tomatoes
- 2 tsp sugar
- 1 tsp sea salt flakes
- ½ tsp cracked black pepper
- 2 tbsp chopped fresh oregano leaves (or 2 tsp dried oregano)
THE BAKE
- ½ cup (60 g) shredded cheddar
- 1 cup (150 g) shredded mozzarella
- 1 cup (60 g) panko breadcrumbs
- Olive oil spray
TO SERVE
- Toasted crusty bread
- Fresh green leafy salad
INSTRUCTIONS
- Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced).
- Make chicken meatballs – Place all the meatball ingredients into a large bowl and use your hands to combine into a uniform mixture.
- Assemble meatballs – Roll portions of the meatball mixture into even balls, just larger than a golf ball. Wet your hands with water as needed to keep the mixture from sticking.
- Cook sauce – Heat the olive oil in a large, deep, heavy-based ovenproof pan over medium heat. Add the onion and garlic. Cook, stirring, for 2–3 minutes, until softened.
- Add the tomato paste and cook, stirring, for 1–2 minutes, until it has deepened in colour (see note 1).
- Add the vinegar and cook, stirring, for 1 minute, until evaporated.
- Stir through the diced tomatoes, sugar, salt, black pepper and oregano. Simmer for 2–3 minutes.
- Add the meatballs – Drop the meatballs into the sauce in a single layer. Spoon some sauce over the meatballs (they do not need to be completely covered or submerged).
- Remove from the heat and sprinkle the cheddar and mozzarella over the meatballs, followed by the panko breadcrumbs. Spray generously with olive oil spray.
- Bake – Bake for 25 minutes. For an extra crispy top, you can grill (broil) the bake on high under the oven grill (broiler) for 3–5 minutes until the cheese is melted and the breadcrumbs are golden brown (although the results pictured are without grilling).
- Serve – Serve the chicken meatballs family-style in the centre of the table for everyone to help themselves, with toasted crusty bread and a green leafy salad.
