CHICKEN & APPLE MEATBALLS IN TOMATO SAUCE

PREP + COOK TIME 50 MINUTES (+ COOLING) SERVES 4 (MAKES 20 MEATBALLS)

This recipe is dairy−free, nut−free and egg−free

2½ tablespoons olive oil

1 medium brown onion (150g),

chopped finely

2 cloves garlic, crushed

1 medium green apple (150g),

peeled, grated coarsely

500g chicken mince

2 tablespoons finely chopped fresh

flat−leaf parsley

2 teaspoons fresh thyme leaves ¾ cup (50g) fresh wholemeal

breadcrumbs

TOMATO SAUCE

4 stalks fresh basil 1 tablespoon olive oil

2 cloves garlic, crushed

2 x 400g cans diced tomatoes 1 cup (250ml) water

1 Make tomato sauce.

2 Meanwhile, heat 2 teaspoons of the oil in a large frying pan over medium heat; cook onion and garlic, stirring, for 5 minutes or until soft. Transfer to a large bowl; set aside to cool.

3 Add apple, chicken, parsley, thyme and breadcrumbs to the onion mixture. Using hands, shape tablespoons of mixture into balls.

4 Heat remaining oil in same large frying pan over medium−high heat; cook meatballs, turning occasionally, for 8 minutes or until browned and cooked through. Stir meatballs into tomato sauce. Return to the boil. Serve meatballs topped with reserved basil leaves (from Tomato Sauce).