Chicken Parma Meatballs with Tomato Sauce

Chicken Meatballs

500g chicken mince

1 brown onion

1 handful parsley

A few leaves oregano

2 pieces of stale bread

1 egg

Salt and pepper

Tomato Sauce

1 onion chopped

1 clove garlic chopped

1 tbs olive oil

400 grams tomatoes, canned or fresh

1 heaped tbs tomato paste

1 cup of water (add more if needed)

½ tsp dried oregano

1 tbs chopped parsley

1 tsp raw sugar

salt & pepper

½ cup grated cheese

Chicken Meatballs
Preheat oven to 200 degrees C.

Place the stale bread into the Bowl and grate for 10 seconds on Speed 5. Set aside.

Place the onion, parsley and oregano into the Bowl and chop for 10 seconds on Speed 5. Add to the breadcrumbs.

Place the minced chicken into the Bowl and mince for 15-20 seconds on Speed 4.

Add breadcrumb onion, oregano & parsley mixture to Bowl.

Add the egg and season with salt and pepper.

Mix for 10 seconds on Speed 3.

Meatballs by Snack Press / M-Press Tupperware meatball press

Put the chicken mix into the Tupperware container and then using the meatball attachment press out the meatball logs. Chop into desired lengths and place on lined baking tray.

Meatballs by hand

With wet hands form mixture into small meatballs and place into a greased baking dish.

Place into the oven for 35 minutes.

Tomato Sauce

To make the tomato sauce, place the onion, garlic, parsley into the Bowl and chop for 10 seconds on Speed 5.

Scrape down the sides of Bowl then add oil and sauté for 2 minutes at 100° on Speed 1.

Add the tomatoes, tomato paste, water, dried oregano, raw sugar, salt & pepper to the Bowl.

Cook on Varoma temperature [110 degrees C] on Speed 1 for 20 minutes.

Remove the sauce from the bowl and pour it over the meatballs for the final 10 minutes of cooking time.

Sprinkle over the cheese in the final 5 minutes.

Serve with steamed vegetables or salad.