Chicken Meatballs with Creamy Tomato Sauce

Serve with a small amount of fettuccine and a green veg eg broccolini.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Pre-heat oven to 180 degrees fan bake. Meatballs: Whisk the egg, garlic, oregano, salt and chilli together in a large bowl, then stir in the breadcrumbs until well combined. Blitz the chicken and parsley in a food processor until well chopped but not to a smooth paste. Add to the crumb mixture along with the cheese and mix until well combined. Lightly oil your hands then form into about 12 balls (approx 2 tblsp each). Keep cold while you make the sauce. Sauce: Melt butter in medium ovenproof frying pan and cook the onion, garlic, chilli and salt for 5 mins. Add the wine and let it bubble up until most of it has evaporated. Stir in the tomato paste and mustard and cook for 1 min. Add the stock, cream, parmesan and tomatoes and bring to the boil. Gently place the meatballs in the pan with the hot tomato sauce and spoon a little sauce over the top of each one. Place in the oven and cook for 25 mins til the meatballs are fully cooked.