OUR CHEAT’S CHICKEN MEATBALL PARMIGIANA!
$3.25 PER SERVE
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.