Guest Post! – Chicken Meatballs with Tomato Sauce
Today’s WW post is brought to you by Tanya Bartolini from The Kitchen Bench (formerly the Everyday Cook Network). We have posted on the Kitchen Bench a few times now and are delighted to have Tanya Guest Posting for us!
A child of Italian heritage, Tanya’s passion for food and family is what brought her to create the Kitchen Bench – a great forum to grab recipes and cooking tips and also her new cookbook “Blending The Cultures” which is available for pre order now, to be released at the end of October.
Check out The Kitchen Bench for yourself, and get cooking!!
Chicken Meatballs with tomato sauce
Vegetable refusal is a thing of the past when you serve this up for your kids! I like to serve this with polenta: it sucks up the tomato sauce beautifully. My husband however prefers a side dish of vegetables, pasta or rice. This dish can also be eaten the next day, served up between two chunks of ciabatta bread with some mozzarella cheese melted over the top. Yum!
Please note, any minced meat can be used. I make a variety: chicken, lamb or a mixture of veal and pork. As an optional extra, you can roll a bite-sized piece of cheese into the centre of the meatball.
Kids love this little surprise!
- 1 kg mince
- 2 carrots
- 2 celery sticks
- 1 onion
- 1 garlic clove
- small bunch of parsley, finely chopped
- 500 ml cherry tomato passata/puree (if you can’t find cherry tomatoes then standard tomato passata will work just fine)
- salt and pepper to taste
- mozzarella cheese, cubed (optional extra)
- 2 tablespoons extra virgin olive oil
- ½ cup dried breadcrumbs
- 1 egg
- 1 chicken/vegetable stock cube
- Peel the garlic clove and onion. Chop the onion into quarters. Chop celery carrot into small pieces.
- Place the garlic, half the onion, carrot and celery into a food processor and blitz to a fine pulp. Pour the mixture into a large frying pan with olive oil and fry over a medium heat until softened. Remove the pan from heat and allow the mixture to cool.
- Combine mince, vegetable mixture, breadcrumbs and egg into a large bowl. Use your hands to mix together. Add salt and pepper to taste. The texture should feel wet and a little sticky. Add more breadcrumbs if needed.
- Roll small amounts of the mixture between your hands, shaping meatballs that are about the size of a golf ball.
- Take the remaining half onion and dice finely. Add to 1 tablespoon of olive oil in the large frying pan. Any residue from the vegetable mixture will add flavour. Once the onion has softened, add tomato passata to the pan. Cook for 2 minutes and then start adding meatballs to the pan. You do not need to brown the meatballs.
- Dissolve the stock cube into ½ cup of warm water and add to the pan. The liquid should cover most of the meatballs. Seal the pan with a lid, turn the heat down to low and let the meatballs cook through. This should take about 30 minutes.
- Serve with polenta, pasta or rice.