Description
Juicy chicken meatballs in a creamy Tuscan sauce that’s easy to prepare in one pan, perfect for a midweek dinner.
Ingredients
- 500 g (18 oz) chicken mince
- 2 tsp dried oregano
- 2 tsp paprika
- 50 g (½ cup) grated parmesan
- Salt + black pepper
- 1 Tbsp olive oil
- 3 garlic cloves, crushed
- 150 g (5 oz) sun-dried tomatoes in oil, chopped
- 150 ml (¾ cup) double/heavy cream
- 200 ml (1 cup) chicken stock
- 15 g basil leaves
- Juice of ½ lemon
Instructions
- Combine chicken mince, half the oregano, half the paprika, half the parmesan, plus salt and pepper. Mix just until combined.
- Shape into about 16 meatballs.
- Heat oil in a large deep frying pan over medium heat. Fry meatballs about 10 minutes, turning so they’re golden all over. Remove to a plate.
- In the same pan add garlic, sun-dried tomatoes, remaining oregano + paprika. Cook a couple minutes until fragrant/softened.
- Pour in cream and stock, stir in remaining parmesan. Season.
- Return meatballs to the sauce and simmer about 5 minutes, until cooked through (165°F / 74°C inside).
- Off heat, add basil and squeeze in lemon juice. Taste and adjust seasoning.
Notes
For best results, don’t overcook the meatballs while browning. Finish cooking gently in the sauce to keep them juicy. You can also swap out chicken for turkey mince.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian