Chicken parmesan meatballs

Typically chicken parmesan is really crispy with breadcrumbs, but I didn’t fancy all the extra oil and paneé stations weren’t swinging with me. so I made meatballs. you could maybe make these with turkey mince either if you can’t get your hands on the chicken.

I like to have mine with baby spinach. Gotta get those greens, but if you just love pasta, by all means, go for broke. a tagliatelle would be delicious here. go for the fresh stuff if you are going to eat it, you may swell have the good stuff.

Serves: 4 

For the meatballs: 

400g chicken mince 

10g parmesan, finely grated 

1 shallot, finely chopped 

1 garlic clove, crushed 

50g creme fraiche 

1 tbsp olive oil 

For the sauce: 

1 x 400g tin finely chopped tomatoes 

1 garlic clove, crushed 

2 tsp fennel seeds, toasted and crushed 

Small handful basil leaves, thinly sliced 

1 tsp extra virgin olive oil 

1/2tsp light golden brown sugar

For the topping: 

1 x 125g ball buffalo mozzarella 

50g parmesan, finely grated 

small handful basil leaves

Heat the oven to 180.

Combine the ingredients for the meatballs in a large bowl, except the oil, it’s best to just get stuck in with your hands here. Divide into 24 chunks and shape into balls, smaller than a golf ball. This will give you 6 small little guys per person, they’re like little chicken poppers and I love them. I think they’re just nicer to eat, so make them larger if you fancy. Heat a large skillet, that’s ovenproof, over a medium heat. Add the oil and then the meatballs. Fry until golden, tossing to cook on all sides. This will take about 10 minutes. 

To make the sauce, put the passata, garlic, fennel seeds and basil in a small saucepan with the oil and brown sugar. Simmer for 2-3 minutes over a medium heat until it’s reduced a little, season to your own taste. 

Pour the sauce over the meatballs that are in the skillet, dot across the mozzarella, sprinkle with the parmesan and bake in the oven for 20 minutes. Pop it under a hot grill for another 5 minutes so the cheese is really melted and bubbling. Sprinkle with basil leaves to serve.