Red Hot Chicken And Fried Cheese Meatballs

Red Hot Chicken And Fried Cheese Meatballs - Cook Republic

Most work days end at five in the evening with the realisation that there isn’t anything for dinner while standing in front of an open fridge crammed to capacity (something that is next on my list of resolutions to address – a lighter fridge). On those couple of nights a week when I cook either meat or fish, the recipe is always an impromptu creation slapped together with certain flavour combinations I have honed over the years and those that we love eating the most. A riff-raff of pantry ingredients, whatever herbs are thriving in my garden at the time and the ticking clock as a guide; dinner is usually always simple and utterly satisfying. For this quick meatball recipe that goes from scratch to the table in just over half an hour, the inspiration is drawn from a Greek saganaki – a small dish of fried cheese with a big heart. Basically, it is just mixing in a bowl, pan-frying for a few minutes, topping with cheese and then letting the oven work its magic for about 10 minutes transforming the heap of cheese into oven fried stretchy golden goodness. I love that this can be served on a bed of herbed rice or our favourite – spaghetti. Leftovers make a mean grilled sandwich. It is easily made gluten free and is very comforting.

Red Hot Chicken And Fried Cheese Meatballs - Cook Republic

Red Hot Chicken And Fried Cheese Meatballs - Cook Republic

Red Hot Chicken And Fried Cheese Meatballs - Cook Republic

Red Hot Chicken And Fried Cheese Meatballs - Cook Republic

Red Hot Chicken And Fried Cheese Meatballs - Cook Republic

 

 

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RED HOT CHICKEN AND FRIED CHEESE MEATBALLS


  • Author:
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 minutes
  • Yield: 6
  • Category: Dinner
  • Cuisine: Italian, Modern Australian, Gluten Free

Description

A bag of good quality organic chicken mince and a few pantry essentials come together to create this sensational one-pan dinner that goes well with any kind of pasta or even herbed rice. Leftover meatballs can be loaded into juicy sandwiches for work lunches. The melting golden fried cheese is seriously addictive!


Ingredients

for the meatballs

  • 500g organic chicken mince
  • 1/4 cup fresh oregano leaves
  • 3 garlic cloves, minced
  • 1 spring onion, finely chopped
  • 1/2 cup fresh breadcrumbs (use gluten free bread for gluten friendly option)
  • 1/4 cup pine nuts
  • grated rind of 1 lemon
  • 1 1/2 teaspoons sea salt flakes

for the sauce

  • 2 tablespoons olive oil
  • 1 bay leaf
  • 700g passata
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon red chilli flakes
  • 1 teaspoon dried oregano
  • 1 teaspoon sea salt flakes
  • freshly ground black pepper
  • 6 sprigs of fresh thyme
  • 2 tablespoons Worcestershire sauce
  • 1 cup grated mozzarella cheese
  • 1/2 grated parmesan cheese
  • truffle oil, to serve
  • grated parmesan cheese, to serve
  • cooked spaghetti, to serve

Instructions

  1. Pre-heat oven to 200C. Combine ingredients for the meatballs in a large bowl. Mix gently until just combined. Shape the mixture into 18 golf ball sized rounds and place on a baking paper lined plate.
  2. Heat oil in a medium sized paella or sauté pan. Add bay leaf and fry for a few seconds on medium heat. Gently place the meatballs one by one in the hot pan. Cook them, turning them gently with a small flat spatula or butter knife for a few minutes until they are just cooked on the outside and starting to turn golden.
  3. Add the passata, cinnamon, paprika, chilli flakes, oregano, salt, pepper and thyme. Add the Worcestershire sauce and mix gently until thoroughly combined. Cook for a minute or two. Remove from heat.
  4. Top with mozzarella and parmesan cheese. Place in the pre-heated oven and bake for approximately 10-12 minutes until the cheese is melted and golden.
  5. Serve hot with a drizzling of truffle oil, extra parmesan and al dente spaghetti.

 

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