Italian Chicken Meatballs

I love making different flavoured meatballs for a tasty, easy midweek meal. This dish is simple and can be made with both chicken or beef mince. To get the meatballs to hold together perfectly, I use the food processor to chop the vegetables very small and use good quality meat.


Serves 2

400g Chicken mince
A handful fresh basil
1/2 large brown onion
1 small red capsicum/pepper
Dried oregano
10 Button mushrooms
1 glove of garlic
10 olives
400g tinned tomatoes
Tiny piece of mozzarella cheese (optional) stuffed in the meatball before cooking


Blitz in the food processor all the vegetables and add 3/4 of the mixture to the chicken mince and stir.  Make your meatballs, by rolling the mixture into 12 small balls. Optional: stuff a tiny amount of mozzarella cheese into the middle of the meatball. Pop these in the fridge to set if you have time. Then oven bake or fry for approx. 20 minutes.
The remainder of the sauce is added to the tinned tomatoes, to create your sauce. Heated in a pan and poured on top of the meatballs.

Serve with whatever you fancy … This dish is perfect with sweet potato and broccoli



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