for the cheese-stuffed chicken meatballs
500g chicken mince/ground chicken
2 tablespoons chopped parsley
1 tablespoon chopped chives
1 garlic clove, minced
½ teaspoon chilli flakes (optional)
1 egg yolk
¾ cup fresh breadcrumbs
1 teaspoon salt
½ teaspoon pepper
100g firm mozzarella, cubed
for the tomato sauce
1 red onion, finely chopped
2 garlic cloves, crushed
½ teaspoon dried rosemary
½ teaspoon dried thyme
2 x 400g (14oz) cans chopped tomatoes
1 tablespoon Balsamic vinegar
1 teaspoon sugar (optional)
salt & pepper to taste
To make the meatballs, combine the chicken, parsley, chives, garlic, chilli flakes, egg yolk, breadcrumbs, salt and pepper in a bowl and mix well.
With wet hands (this prevents the chicken from sticking to your hands), take tablespoons of chicken mix and add a cube of mozzarella to the center. Shape into meatballs.
Place in the fridge to chill for 15 minutes.
To make the sauce, saute the onion and garlic in a splash of olive oil until soft and translucent.
Add the herbs and fry for another minute before adding the tomatoes, Balsamic, sugar, salt and pepper.
Turn down the heat and allow to simmer for 10-15 minutes.
To cook the meatballs, heat a large, non-stick frying pan over high heat and add a splash of oil.
Fry the meatballs until golden brown and cooked through.
Transfer the meatballs to the tomato sauce and allow to cook gently for 10 minutes.
Season to taste and serve topped with fresh basil and Parmesan.