Mini Chicken & Zucchini Meatballs in Tomato Sauce

Ingredients

• 250 grams Ground Chicken
• 0.5 piece Zucchini
• 2 tablespoons Breadcrumbs
• 1 large Egg
• 1 cup Tomato Purée (Passata)
• 2 tablespoons Onion
• 1 clove Garlic
• 2 teaspoons Extra Virgin Olive Oil
• 0.5 teaspoon Dried Oregano
• 0.25 cup Water

Instructions

1. Prepare the vegetables: Grate the zucchini and use a clean kitchen towel to squeeze out all excess moisture. Finely mince the garlic and onion.
2. In a medium bowl, combine the ground chicken, grated zucchini, breadcrumbs, egg, and half of the minced garlic.
3. Add the dried oregano and a tiny pinch of black pepper. Mix with your hands until just combined; do not overwork the meat or it will become tough.
4. Roll the mixture into mini meatballs, about 2cm in diameter (roughly the size of a cherry).
5. Heat 1 teaspoon of olive oil in a skillet over medium heat. Brown the meatballs on all sides for 4-5 minutes. Remove and set aside.
6. In the same skillet, add the remaining olive oil, onion, and remaining garlic. Sauté for 2-3 minutes until soft.
7. Pour in the tomato purée (passata) and add the water. Simmer the sauce for 5 minutes.
8. Add the meatballs back into the sauce. Cover and simmer for another 8-10 minutes until the meatballs are fully cooked through (no pink in the middle).
9. Allow to cool to a safe warm temperature. Serve as is or cut the meatballs in half for easier chewing.

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