Chicken Meatballs With Tomato Sugo, Gnocchi & Bocconcini
Chicken Meatballs With Tomato Sugo, Gnocchi & Bocconcini
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Ingredients
- 1.5 cups breadcrumbs fresh or panko
- 0.5 cup milk
- 500 g chicken mince
- 0.5 cup parmesan cheese grated
- 2 tbsp basil pesto store bought
- sea salt & cracked black pepper
- 2 tbsp extra virgin olive oil
- 700 g passata
- 2 cups water
- 400 g canned crushed cherry tomatoes
- 1 tbsp dried herbs mixed
- 1 tsp caster sugar
- sea salt & cracked black pepper
- 500 g gnocchi store bought packet
- 1 tub bocconcini cheese
- 0.75 cup basil leaves
Instructions
- Preheat the oven to 180°C conventional (160°C fan-forced).
- For the meatballs: Mix the breadcrumbs and milk in a small bowl and leave to sit. Place the chicken mince, parmesan, pesto, salt and pepper in a medium bowl. Add the breadcrumb and milk mixture and combine everything well.1.5 cups breadcrumbs, 0.5 cup milk, 500 g chicken mince, 0.5 cup parmesan cheese, 2 tbsp basil pesto, sea salt & cracked black pepper
- Using an ice cream scoop or your hands, roll out the meatballs and lay on a tray. Heat a large frying pan over medium heat, add the olive oil and sear the meatballs for a couple of minutes each side. Set aside.2 tbsp extra virgin olive oil
- Place an ovenproof saucepan over medium heat and add the passata, water, crushed tomatoes, herbs and caster sugar. Season well. Bring to the boil and simmer for 10 minutes. Turn off the heat. Add the meatballs and gnocchi to the pan.700 g passata, 2 cups water, 400 g canned crushed cherry tomatoes, 1 tbsp dried herbs, 1 tsp caster sugar, sea salt & cracked black pepper, 500 g gnocchi
- Transfer to the oven and cook for 25 minutes until heated through and slightly thickened.
- Remove from the oven, stir through the bocconcini and basil, then season and serve.1 tub bocconcini cheese, 0.75 cup basil leaves
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