Cheese-stuffed chicken meatballs
Delectable cheese-stuffed chicken meatballs cooked in rich, herby tomato sauce is dinner perfection. Serve with pasta or crusty bread to mop up the sauce.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
for the cheese-stuffed chicken meatballs
- 500 g chicken mince/ground chicken
- 2 tablespoons chopped parsley
- 1 tablespoon chopped chives
- 1 garlic clove minced
- ½ teaspoon chilli flakes optional
- 1 egg yolk
- ¾ cup fresh breadcrumbs
- 1 teaspoon salt
- ½ teaspoon pepper
- 100 g firm mozzarella cubed
for the tomato sauce
- 1 red onion finely chopped
- 2 garlic cloves crushed
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- 2 x 400g 14oz cans chopped tomatoes
- 1 tablespoon Balsamic vinegar
- 1 teaspoon sugar optional
- salt & pepper to taste
- fresh basil
- Parmesan cheese
To make the meatballs, combine the chicken, parsley, chives, garlic, chilli flakes, egg yolk, breadcrumbs, salt and pepper in a bowl and mix well.
With wet hands (this prevents the chicken from sticking to your hands), take tablespoons of chicken mix and add a cube of mozzarella to the center. Shape into meatballs.
Place in the fridge to chill for 15 minutes.
To make the sauce, saute the onion and garlic in a splash of olive oil until soft and translucent.
Add the herbs and fry for another minute before adding the tomatoes, Balsamic, sugar, salt and pepper.
Turn down the heat and allow to simmer for 10-15 minutes.
To cook the meatballs, heat a large, non-stick frying pan over high heat and add a splash of oil.
Fry the meatballs until golden brown and cooked through.
Transfer the meatballs to the tomato sauce and allow to cook gently for 10 minutes.
Season to taste and serve topped with fresh basil and Parmesan.