Ingredients for Mini Chicken Meatballs
- Ground Chicken
- 1/2 cup breadcrumbs
- Egg
- Parmesan Cheese
- Fresh Parsley
- Salt & Freshly Ground Black Pepper
- Plain Flour
- Olive Oil
- 1 medium onion, finely chopped
- Garlic Clove
- 1 medium carrot, finely chopped
- 1 stalk celery, finely chopped
- 700g canned crushed tomatoes (passata)
- Cold Water
- Sour Cream
- Green Olives
- Herbs
- Pasta
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How to Make Mini Chicken Meatballs
- Preheat oven to 375°F (190°C).
- In a large bowl, combine ground chicken, breadcrumbs, beaten egg, Parmesan cheese, parsley, salt, and pepper. Gently mix until just combined.
- Roll the mixture into small meatballs (about 1 inch in diameter).
- Lightly coat the meatballs in flour.
- Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium heat. Brown the meatballs for about 5 minutes, turning frequently, until lightly browned on all sides.
- Remove meatballs from skillet and set aside.
- Add the remaining tablespoon of olive oil to the skillet. Add the onion, garlic, carrot, and celery and cook for 5 minutes, or until softened.
- Stir in the crushed tomatoes and water. Bring to a simmer, then reduce heat and cook for 15-20 minutes, or until slightly thickened.
- Stir in the heavy cream.
- Return the meatballs to the skillet. Transfer the skillet to the preheated oven and bake for 10-15 minutes, or until the meatballs are cooked through and the sauce is bubbly.
- Remove from oven and stir in the olives and chopped fresh herbs.
- Garnish with extra parsley.
- Serve immediately over pasta or steamed rice, if desired.
Nutrition Information (Approximate per serving)
Sodium
42 g
Sugar
45g
Fat
45g
Carbs
9g
