Chicken makes lighter meatballs than their beefy cousins, they’re also packed full of flavour and the kids love them. Make the meatball mixture the day before or a few hours ahead. Shape, cover and refrigerate until ready to flour and cook.
|4 rashers||Streaky bacon, rindless, diced (Main)|
|1||Onion, finely chopped|
|2 cloves||Garlic, crushed|
|1 tsp||Ground coriander|
|500 g||Chicken mince (Main)|
|½ cup||White breadcrumbs, fresh|
|2 Tbsp||Fresh parsley, chopped|
|3 Tbsp||Flour, for coating|
|2 Tbsp||Vegetable oil|
|2 cups||Chicken stock|
|400 g||Canned tomatoes, chopped|
|1 serving||Parmesan cheese, grated|
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- Heat a small frying pan over a medium heat and add the bacon and onion. Cook for 5 minutes until the onion is soft. Stir in the garlic and coriander and cook for a further 2 minutes, stirring continuously. Set aside to cool.
- Mix the chicken mince, breadcrumbs and parsley with the cooled bacon mixture and season with salt and freshly ground black pepper. You can fry off a little piece of the meatball mixture to taste for seasoning if you like.
- Shape mixture into small balls, coat each lightly in the flour, shaking off any excess. Heat the oil in a large frying pan over a medium-high heat and brown the chicken meatballs on both sides. Set aside.
- Wipe out the frying pan with kitchen paper, pour in the stock and tomatoes, bring to the boil and simmer for 2 minutes.
- Add the meatballs and simmer for 5 minutes, until cooked.
- Serve chicken meatballs with pappardelle or your favourite pasta and a grating of parmesan.
Make a change
• Use bottled tomato passata instead of canned tomatoes.
• Ground coriander can be replaced with ground fennel seeds.
• Add other chopped fresh herbs such as sweet marjoram or oregano.