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Chicken with Black Garlic in Tomato Sauce Meatball Recipe

Prep Time30 minutes
Cook Time40 minutes
Course: dinner, Main Course
Cuisine: Mediterranean
Keyword: black garlic, black garlic pesto, chicken with black garlic, Meatball Recipe

Equipment

  • 1 mixing bowl
  • 1 oven tray
  • 1 deep sided saute pan

Ingredients

  • 500 gms mince chicken
  • 1 slice bread crusts removed
  • 2 tbsp milk
  • 2 cloves black garlic finely diced with a wet knife blade
  • 1 teaspn onion salt
  • 2 tbsp basil pesto
  • 2 tbsp pinenuts lightly toasted
  • 50 gms parmesan cheese finely grated
  • 1 egg lightly beaten
  • pepper to taste

Tomato Sauce

  • 2 cups tomato pasta
  • 1 cup chicken stock
  • 1 teasp mixed herbs or fresh herbs
  • 100 gms cherry bocconcini
  • 3 tbsp chopped parsley or basil

Instructions

  • place bread in a bowl and pour over milk, add finely diced black garlic
  • let stand for 3 minutes then using a fork or clean hands mush altogether
  • in a bowl mix together chicken mince, basil pesto, onion salt, pinenuts, parmesan cheese, pepper and beaten egg
  • add bread to chicken mince mixture, dont overwork
  • roll into meatballs and place on a lined oven tray
  • bake 20 - 30 mins until golden on top
  • meanwhile heat the passata and stock in a saute pan on top of the stove top, then add herbs
  • carefully drop meatballs into tomato sauce, simmer for a few minutes to ensure meatballs soak up some juices.
  • arrange cherry bocconcini inbetween meatballs, simmer with lid on for 2 mins.
  • sprinkle with lots of chopped parsley/basil and serve at the table

Notes

Chicken with Black Garlic in Tomato Sauce Meatball Recipe
 
  • use either turkey or chicken mince.
  • to ensure meatballs are tasty, roll one meatball and cook in microwave.  Taste when cooled then adjust seasoning if needed.
  • pinenuts are such a surprise ingredient and add a great texture.
  • fresh herbs are always better that dried.  Try thyme, oregano or rosemary.
  • ensure the tomato sauce is hot before carefully dropping the bocconcini into sauce using a spoon.  The bocconcini will begin to melt and be super delicious and unctuous if you simmer with the lid on for a minute or two.
  • I just love serving this dish straight from the stove top to the table for a rustic and casual dining experience.
  • Serve with a bowl of fluffy rice and a green vegetable.  Dont forget the crusty bread to soak up all the juices.