Chicken meatballs with spicy tomato saucePrint This
- 1lb (450g) chicken mince
- 1 egg
- 1/3 cup of oats
- 2 tbsp of milk
- 1/2 onion finely chopped
- 1 tsp of mixed herbs
- salt and pepper
- 1 can (400g) of chopped tomatoes
- 2 TBSP of extra virgin olive oil
- 1 whole onion, finely chopped
- 2 garlic cloves, crushed or finely chopped
- 2 tsp of crushed chilli flakes
- 1 tsp of dried basil
- salt and pepper to taste
To make the meatballs, combine all of the ‘meatball’ ingredients together in a large bowl with your hands.
Separate the mixture into tablespoon sized meatballs (approx 15 balls) and set aside while you make the sauce.
Heat the olive oil in a large pan over medium-high heat. Cook the onion in the oil until translucent. Add the garlic and cook and stir another 2 to 3 minutes. Next add the meatballs to the saucepan and cook for 15-20 minutes until the meatballs are cooked throughout.
Stir in the tomatoes, chilli flakes, and basil. Season with salt and pepper. When the sauce begins to bubble, reduce the temperature, cover the pan and cook for a further 20-30 minutes.
Serving suggestion: I love this served with courgette ribbons, or 'courgetti', which can be made with a spiralizer or julienne peeler.