Ingredients:
450 g ground chicken
3 garlic cloves, finely chopped
50 g fresh white breadcrumbs
1 tablespoon fresh chives, finely chopped, plus leaves to garnish
1 tablespoon fresh basil, finely chopped
2 tablespoons fresh parsley, finely chopped
2 tablespoons parmesan cheese, grated
1 eggs, lightly beaten
salt & freshly ground black pepper, to taste
plain flour, to lightly dust the meatballs
1 yellow onions, chopped
2 red capsicums, chopped
1 tablespoon fresh basil, chopped
2 tablespoons olive oil
400 g tomatoes, chopped
1/2 tablespoon unsalted butter
Directions:
In a mixing bowl, combine chicken mince, garlic, breadcrumbs, herbs, parmesan and the lightly beaten egg.
Season to taste, mix well and with floured hands, shape the mixture into 12 meatballs.
Place on a tray, cover loosely and chill for 30 minutes.
Heat the oil in a non-stick pan, over a medium heat, add the onions and capsicums and saute for 10 minutes, stirring occasionally, until soft.
Add the tomatoes (and the juice), 1 tablespoon chopped basil and simmer for 10 minutes or until the liquid has reduced and the sauce has begun to thicken.
Transfer the tomato sauce to a blender or food processor, blend until smooth and season to taste.
Clean the pan.
Melt the butter in the pan, add the meatballs and saute over a high heat for five minutes, turning occasionally, until lightly golden-brown all over.
Return the tomato sauce to the pan, simmer for 25 minutes or until the chicken meatballs are cooked through and the sauce has thickened.
Serve over steamed rice or noodles and your favourite salad or side dish.
Servings: 4
Time preparation: 10 min.
Time total: 60 min.