Ingredients:
- 300 g cooked free-range chicken
- 3 slices brown bread, crusts removed (plus extra breadcrumbs, if needed)
- 50 ml milk
- 1 clove garlic
- A few sprigs fresh flat-leaf parsley
- 50 g olives
- 2 tablespoons capers
- 4 tablespoons grated Parmesan cheese
- 1 large free-range egg
- Olive oil
- TOMATO SUGO
- 3 cloves garlic
- 2 x 400 g tins quality chopped tomatoes
- ½ teaspoon sugar (optional)
Preparation:
- Preheat the oven to 180°C/350ºF/gas 4.
- Roughly chop the chicken and set aside. Break the bread into a bowl, pour over the milk, and set aside until absorbed.
- Peel and finely chop the garlic and parsley.
- Blitz the soaked bread, olives, capers, garlic, and Parmesan in a blender. Add the chicken and egg, then pulse until combined but slightly chunky.
- Season with salt and pepper, then roll into 2.5cm balls. If too wet, add extra breadcrumbs.
- Place meatballs in a greased dish, drizzle with oil, and bake for 30 minutes, turning halfway.
- For the sugo, heat oil in a pan, add crushed garlic, and cook for 3 minutes. Add tomatoes and a third tin of water. Cook for 8-10 minutes until thickened. Add sugar if needed.
- Add sugo to meatballs 5-10 minutes before they finish cooking. Serve with parsley sprinkled on top.
- Tips: Freeze leftovers for quick meals. Serves 4 in 45 minutes.
Enjoy these flavorful, juicy Italian chicken meatballs, perfect for a cozy family dinner or meal prep!
