Chicken makes lighter meatballs than their beefy cousins, they’re also packed full of flavour and the kids love them. Make the meatball mixture the day before or a few hours ahead. Shape, cover and refrigerate until ready to flour and cook.
Ingredients
| 4 rashers | Streaky bacon, rindless, diced (Main) |
| 1 | Onion, finely chopped |
| 2 cloves | Garlic, crushed |
| 1 tsp | Ground coriander |
| 500 g | Chicken mince (Main) |
| ½ cup | White breadcrumbs, fresh |
| 2 Tbsp | Fresh parsley, chopped |
| 3 Tbsp | Flour, for coating |
| 2 Tbsp | Vegetable oil |
| 2 cups | Chicken stock |
| 400 g | Canned tomatoes, chopped |
| 1 serving | Parmesan cheese, grated |
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Directions
- Heat a small frying pan over a medium heat and add the bacon and onion. Cook for 5 minutes until the onion is soft. Stir in the garlic and coriander and cook for a further 2 minutes, stirring continuously. Set aside to cool.
- Mix the chicken mince, breadcrumbs and parsley with the cooled bacon mixture and season with salt and freshly ground black pepper. You can fry off a little piece of the meatball mixture to taste for seasoning if you like.
- Shape mixture into small balls, coat each lightly in the flour, shaking off any excess. Heat the oil in a large frying pan over a medium-high heat and brown the chicken meatballs on both sides. Set aside.
- Wipe out the frying pan with kitchen paper, pour in the stock and tomatoes, bring to the boil and simmer for 2 minutes.
- Add the meatballs and simmer for 5 minutes, until cooked.
- Serve chicken meatballs with pappardelle or your favourite pasta and a grating of parmesan.
Make a change
• Use bottled tomato passata instead of canned tomatoes.
• Ground coriander can be replaced with ground fennel seeds.
• Add other chopped fresh herbs such as sweet marjoram or oregano.
