Ingredients

The following ingredients have 4 Servings
  • 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)
  • 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

Instruction

  • 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.