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!
1/2cupfresh breadcrumbsuse gluten free bread for gluten friendly option
1/4cuppine nuts
grated rind of 1 lemon
1 1/2teaspoonssea salt flakes
for the sauce
2tablespoonsolive oil
1bay leaf
700gpassata
1/4teaspoonground cinnamon
1teaspoonsmoked paprika
1/2teaspoonred chilli flakes
1teaspoondried oregano
1teaspoonsea salt flakes
freshly ground black pepper
6sprigs of fresh thyme
2tablespoonsWorcestershire sauce
1cupgrated mozzarella cheese
1/2grated parmesan cheese
truffle oilto serve
grated parmesan cheeseto serve
cooked spaghettito serve
Instructions
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.
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.
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.
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.
Serve hot with a drizzling of truffle oil, extra parmesan and al dente spaghetti.