Chicken Meatballs in Tomato Sauce

• 600 gchicken mince
• 1egg, beaten
• 50 gpanko breadcrumbs
• salt and black pepper to taste
• 2garlic cloves, grated
• 1 tspdried oregano
• 2 tbspolive oil
• 40 gParmesan, finely grated, 10 g reserved for finishing
• 200 mlhot chicken stock
• 1carrot, finely diced
• 1celery stick, finely diced
• 2 x 400gtins chopped tomatoes
• 2 tbsptomato puree
• 1onion, finely diced
• 2garlic cloves, sliced
• 1 tspdried basil
• 1lemon, zest and juice
• 1 tspcaster sugar

Method

1. 1Tip the chicken mince into a bowl, panko, 30 g Parmesan, lemon zest, egg, grated garlic, oregano, a generous pinch of salt and plenty of black pepper. Mix with your hands until just combined; stop the moment it comes together. Overworked mince makes tight, bouncy meatballs. Roll into about 20 even balls and chill for 10 minutes if you have time; cold meatballs hold their shape in the pan.
2. 2Heat 1 tablespoon of olive oil in a large deep frying pan over medium-high until it shimmers. Brown the meatballs in two batches for 5 to 6 minutes each, turning often, until deeply golden all over. Don't crowd the pan; all at once and the heat drops, water leaches out, and you've steamed them grey instead of building that crust. Lift them onto a plate; they'll finish cooking in the sauce.
3. 3Drop the heat to medium, add the remaining oil, and cook the onion, carrot and celery with a pinch of salt for a full 10 minutes, stirring now and then, until very soft, sweet-smelling and just starting to catch gold at the edges. Add the sliced garlic and tomato purée and cook for another 2 minutes. This is the flavour base; rush it and the sauce tastes thin.
4. 4Pour in the chopped tomatoes and the hot chicken stock, scraping up any stuck bits from the meatballs. Add the dried basil and ½ tsp of the sugar, bring to a gentle simmer, then nestle the meatballs back in with any resting juices. Cover and simmer for 18 to 20 minutes, turning once halfway, until the sauce has thickened around the meatballs and they're cooked through (75°C for 30 seconds in the centre).
5. 5Taste the sauce. Season again now; salt, pepper, the remaining ½ tsp sugar only if needed; and loosen with a splash of water if it's reduced too far. A small squeeze of lemon juice off the heat lifts the whole thing and cuts the richness of the cheese in the meatballs.
6. 6Divide the meatballs and sauce between four bowls, five meatballs each. Finish with the reserved 10 g Parmesan.

Per serving

kcal

495

protein

37.6g

fibre

5.8g

carbs

32.2g

fat

23.4g