Ingredients
- 500g (18 oz) chicken mince
- 2 tsp dried oregano
- 2 tsp paprika
- 50g (0.5 cups) Parmesan cheese, grated
- 1 tbsp olive oil
- 3 garlic cloves, peeled and crushed
- 150g (5 oz) sun-dried tomatoes, roughly chopped
- 150ml (0.75 cups) double cream (heavy cream)
- 200ml (1 cup) chicken stock
- 15g (0.5 oz) basil leaves
- 1/2 lemon, juice only
- Sea salt and freshly ground black pepper, to taste
Instructions
- In a mixing bowl, combine chicken mince with half the oregano, half the paprika, half the Parmesan, and a pinch of salt and pepper. Mix well using clean hands.
- Form the mixture into around 16 meatballs of equal size.
- Heat olive oil in a large, deep frying pan over medium heat. Fry the meatballs for about 10 minutes, turning until golden brown on all sides. Remove to a plate.
- In the same pan, add garlic, sun-dried tomatoes, and the remaining oregano and paprika. Cook for 2–3 minutes until garlic is softened.
- Add double cream, chicken stock, and the remaining Parmesan. Season with salt and pepper and stir well.
- Return the meatballs to the pan and cook for another 5 minutes until fully cooked through.
- Remove from heat, sprinkle with fresh basil leaves, and squeeze over lemon juice. Taste and adjust seasoning as needed.
- Serve hot with mashed potatoes, rice, or vegetables.
Notes
- You can substitute chicken mince with turkey if desired.
- Use a non-stick pan to avoid sticking when browning the meatballs.
- This dish pairs wonderfully with crusty bread to soak up the creamy sauce.
- Leftovers can be stored in the fridge for up to 3 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 420
- Sugar: 4g
- Sodium: 580mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 130mg
