Stuffed Chicken Meatballs Shakshuka-style

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat over to 160 degrees

Step 2

Using your hands and mould a handful of chicken mince around a ball of mozzarella.

Step 3

Empty the panko bread crumbs (we used rice flour) into a bowl

Step 4

Roll each meatball in the crumbs

Step 5

Put a drop of olive oil in a frying pan over a medium heat

Step 6

Add the meatballs and fry for about 3-4 minutes so they begin to brown, then remove from the heat

Step 7

In another frying pan, add another splash of oil followed by your onions, peppers and a little salt. Fry off for about 3-4 minutes.

Step 8

Now add the garlic, cumin, paprika, cayenne pepper & chilli. Fry for a further couple of minutes.

Step 9

Add the cherry tomatoes (and sundried if you fancy those too).

Step 10

Pour in the tinned tomatoes followed by the tomato puree, coriander & parsley. Add a splash of water and tea spoon of sugar. Season, then bring to the boil. Reduce to a simmer for about 15 mins.

Step 11

Make little holes in the pan and add your meatballs to the tomato mix

Step 12

Add a sprinkle of cheese over the top

Step 13

Put in the oven and bake for 10-15 minutes

Step 14

Remove from the oven.

Step 15

Serve straight away with a bed of salad leaves.