500gFree-range chicken mince. I always use chicken thigh mince because it results in juicier meatballs.
1/2Brown onionAny onion will work very finely chopped or grated. If your food processor can handle a small amount like this, use it to chop your onion very small.
1/2cupCooked riceI used basmati rice
1A handful of baby spinach finely chopped
1Free-range egg
Sea Salt and Black Pepper
3tbspExtra virgin olive oil
For the tomato sauce:
1/2Brown onionfinely diced
500mlPassataplain Italian tomato sauce
1/4Chicken or vegetable stockor broth
1tspMaple syrupto balance the acidity of the tomato sauce.
Salt and pepper
Grated parmesan cheese to serve
Instructions
Make the meatballs
In a large mixing bowl, combine ground chicken, cooked rice, finely chopped spinach, egg, salt, and pepper.
Use your hands to mix the ingredients to ensure that everything is well combined
Take a small amount of the meatball mixture, approximately 1 cookie scoop, and shape small balls rolling the meat between your palms. If the mixture is sticking to your hand, wet your hands with a little bit of olive oil or some water.
Place the meatballs on a baking sheet lined with parchment paper or a large plate.
Fry the meatballs
Heat some olive oil in a large cast iron skillet or a frying pan over medium-high heat.
Fry meatballs for 3-4 minutes on each side until crisp and golden; transfer to a bowl and set aside.
Make the tomato sauce
In the same frying pan (without washing), add a little olive oil and sauté finely diced onions and pressed garlic over low heat for 10-15 minutes until onions are soft and sweet.
Add passata, maple syrup, and chicken stock to the pan; bring to a gentle boil and cook on low heat for 5 minutes before adding meatballs.
Cook the meatballs in the sauce
Place fried chicken meatballs into the simmering sauce.
Cover the pan with a lid, and let the meatballs simmer in the tomato sauce for 20 minutes, allowing flavors to meld.
Serve
While meatballs simmer, cook spaghetti.
Serve the chicken meatballs over a bed of freshly cooked spaghetti. Ladle the rich tomato sauce generously over the meatballs and pasta.
Finish with a sprinkle of grated Parmesan cheese for an authentic Italian touch.
Notes
Top Tip: If you have time, refrigerate the chicken mixture before you roll the meatballs. It will help to keep them in the ball-shape.Any ground meat such as beef, pork or turkey will work with this recipe.How to Store, Freeze, and Reheat Chicken Meatballs in Tomato Sauce:
Refrigerate: Transfer leftover meatballs and sauce into an airtight container. Refrigerate promptly to keep them fresh for up to three days.
Freeze: Place meatballs and sauce in a freezer-safe container, ensuring a tight seal to maintain flavors for up to two to three months.
Thaw: Move frozen meatballs to the refrigerator to thaw overnight, allowing flavors to reawaken naturally.
Reheat: Warm meatballs and sauce gently in a saucepan over low heat. Add a splash of stock or water if the sauce thickens too much.