Recipe By Jaxters
Ref: 723
Heading: Starters & Soups
Cuisine: Italian
Food Type: Meat
No of Portions: 4
Change no of portions required to :
SHARE
Ingredients & Prep
500 g
Chicken mince
2 Banana shallots finely sliced
35 g
Fresh Breadcrumbs
3 tbsp
Toasted pine nuts chopped
2 tbsp
Plain flour
15 g
Fresh parsley chopped
1 tsp
Dried oregano
1/2 tsp
Freshly ground black pepper
1/2 tsp
Salt
250 ml
Olive oil for frying
Dip
250 g
Tomato Passata
1/2 Onion chopped
2 Garlic clove chopped
2 tbsp
Tomato puree
1 tbsp
Fresh basil stalks chopped
1 tsp
Caster sugar
1/2 tsp
Freshly ground black pepper
1/2 tsp
Salt
1 tbsp
Olive oil
Method
Step 1
Make the tomato dip, place onion & olive oil in a saucepan over a med heat, stir & cook onion until soft, then add garlic & cook for a one more minute, the add basil stalks stir & cook for 30 sec, then add passata, sugar, tomato puree, sugar, salt & pepper, bring to a simmer & cook for 5 mins stirring all the time, when done blend sauce with a stick/hand blender or liquidiser to smooth & set aside.
Step 2
Pre heat oven to 180°C fan.
Step 3
Place olive oil into a wok or frying pan over a low to med heat, place all the meatball ingredients less the oil into a bowl & mix well, then form meatball the size of a walnut or 2 tbsp full's, roll in your hands to form ball, then fry in batches for about 8 mins per side, then place balls on a baking tray & bake for another 8 to 10 mins or until brown & cooked, serve warm with tomato dip.
Suggestion & Tips
If you grind your own mince use thigh meat.