Green olives add a savoury flair to these classic meatballs.
- Prep time 15 minutes
- Total time 1 hour & 5 minutes
- Portion size 4 servings
Ingredients
Method
Preheat oven to 400°F. In bowl, combine chicken, onion, garlic, bread crumbs, egg, Parmesan, olives, basil and parsley. Season with salt and pepper. Using your hands, form chicken mixture into 2-inch meatballs. Set aside.
In saucepan over medium heat, bring chicken broth to boil. Gently drop meatballs into broth, about 6 at a time, and cook for 3 minutes. Using slotted spoon, transfer meatballs to paper towellined baking sheet; reserve broth.
Remove paper towel on baking sheet and drizzle meatballs with olive oil, tossing gently to coat. Bake, turning halfway through baking time, for 10 minutes.
Meanwhile, in large, deep skillet over medium heat, add 1 cup of the reserved chicken broth, and the passata. Add cooked meatballs and basil sprig; simmer, stirring occasionally, for 30 minutes. Season with salt and pepper. Serve over pappardelle or pasta of your choice.
Nutritional facts Per serving: about
- Iron 4 mg
- Fibre 3 g
- Sodium 900 mg
- Sugars 13 g
- Protein 30 g
- Calories 485
- Total fat 27 g
- Cholesterol 125 mg
- Saturated fat 10 g
- Total carbohydrate 30 g
