Chicken Meatballs with Red Sauce

Meatballs

• 400-500g lean chicken mince
• 1 clove garlic, crushed
• 1 egg
• 1 onion, finely chopped
• 1 teaspoon finely chopped fresh parsley
• Half a cup breadcrumbs
• Extra virgin olive oil

Red Sauce

• Extra virgin olive oil
• 1 small onion, finely chopped
• 2 cloves of garlic, finely chopped
• 1 red capsicum, diced
• 2 large carrots, grated or shredded
• 1-2 sticks of celery, finely chopped
• 700g bottle tomato passata
• Extra virgin olive oil
• Pepper, to taste

1. Mix the chicken mince, garlic and egg together in a large bowl.
2. Add the onion and the parsley and mix with your hands.
3. Add the breadcrumbs, a small amount at a time until the mixture becomes firm enough to shape, but not dry.
4. Shape into golf-ball sized balls.
5. Heat a large frying pan over medium heat. Add enough extra virgin olive oil to coat the base of the pan.
6. Fry the meatballs until golden on all sides. Set aside to drain on paper towel.
7. In the same pan, add a little more extra virgin olive oil and fry the onion, garlic and capsicum.
8. After 1 minute, add the carrots and celery and cook until all the vegetables have softened – about 5 minutes.
9. Add the passata, cover and simmer for 25-30 minutes. Add pepper to taste.
10. Add the meatballs and simmer over low heat for a further 15-20 minutes.
11. Serve with your favourite sides.