OUR CHEAT’S CHICKEN MEATBALL PARMIGIANA!

$3.25 PER SERVE

Super Food Ideas - - FRONT PAGE -

CHICKEN SAUSAGE PARMIGIANA

SERVES 4 PREP 20 MIN­UTES COOK 40 MIN­UTES

1½ cups panko bread­crumbs ¹⁄³ cup finely grated parme­san 2 eggs 680g packet chicken sausages ¼ cup ex­tra vir­gin olive oil 1 brown onion, finely chopped 3 gar­lic cloves, crushed 700g bot­tle pas­sata with basil 2 ta­ble­spoons finely chopped fresh basil, plus ex­tra leaves, to serve 1 ta­ble­spoon finely chopped fresh oregano ¹⁄³ cup grated moz­zarella Salad, to serve

1 Pre­heat oven to 200°C/180°C fan-forced. 2 Com­bine bread­crumbs and parme­san on a large plate. Sea­son with pep­per. Whisk eggs and 2 ta­ble­spoons wa­ter in a bowl. Squeeze mince from sausages into a bowl. Us­ing 1 level ta­ble­spoon at a time, roll sausage mix­ture into balls. Place on a large plate. Toss 1 meatball in bread­crumb mix­ture, shak­ing off ex­cess. Dip in egg mix­ture, then toss in bread­crumb mix­ture again, shak­ing off ex­cess. Place on a large plate. Re­peat with re­main­ing meat­balls. 3 Heat oil in a large oven­proof fry­ing pan over medium-high heat. Cook meat­balls, in 2 batches, turn­ing oc­ca­sion­ally, for 2 to 3 min­utes or un­til golden all over. Trans­fer to a plate lined with pa­per towel. 4 Add onion to pan. Cook, stir­ring oc­ca­sion­ally, for 5 min­utes or un­til soft­ened. Add gar­lic. Cook for 1 minute or un­til fra­grant. Add pas­sata, basil and oregano. Cook, stir­ring oc­ca­sion­ally, for 3 to 4 min­utes or un­til slightly thick­ened. Re­turn meat­balls to pan. Sprin­kle with moz­zarella. Bake for 15 to 20 min­utes or un­til moz­zarella has melted. Top with ex­tra basil. Serve with salad. NU­TRI­TION: (per serve) 3109kj; 37.5g fat; 10g sat fat; 39g pro­tein; 59.2g carbs; 6.1g fi­bre; 163mg chol; 1366mg sodium.

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