Chicken Meatballs with Red Sauce
I love a good meatball and by adding them raw into the sauce, it ensures they stay super tender and eliminates that messy frying step. The sauce needs to be hot when adding the meatballs so reheat if making ahead.
MEATBALLS
1 large egg
2 tablespoons cream or milk
2 tablespoons tomato paste
¾ cup panko crumbs
½ cup finely grated parmesan or cheddar cheese
3 cloves garlic, crushed
2 tablespoons finely chopped basil or parsley
1 teaspoon finely grated lemon zest
1 teaspoon fennel seeds, toasted and roughly ground
½ - 1 teaspoon chilli flakes
600 grams skin-off, boneless chicken thighs, roughly chopped
sea salt and ground pepper
TO ASSEMBLE
Red sauce, see recipe below
Preheat the oven to 180˚C fan bake.
Whisk the egg, cream or milk and the tomato paste together in a large bowl then stir in the panko, cheese, garlic, herbs, lemon zest, fennel seeds and the chilli flakes. Season well with salt and pepper and leave for 5 minutes.
Blitz the chicken in a food processor until well chopped but not to a smooth paste. Add to the crumb mixture and mix well so everything is well combined. Hands are best for this. Scoop out 1/3 cupfuls and roll into meatballs. Lightly oil your hands first and you should get about 15.
TO ASSEMBLE: Gently place the meatballs in the hot sauce, spooning a little sauce over each one. Place in the oven and bake for about 25 minutes or until the meatballs are firm and fully cooked. SERVES 3-4