Looking for a really affordable family meal that everyone will enjoy? Look no further, our chicken haloumi lemon meatballs are simple to make, tastes great, and gentle on your hip pocket!
chicken haloumi lemon meatballs
- 500g Ritchies chicken mince
- ½ cup grated haloumi cheese
- finely grated zest of 1 lemon
- ¼ cup fresh white breadcrumbs
- 1 egg yolk
- a little olive oil
- 2 tablespoons olive oil
- 2 medium cloves garlic, crushed
- 1 large onion, finely diced
- 1 700 ml bottle tomato passata
- 2 teaspoons dark brown sugar
- 1 bay leaf
- 2 tablespoons fresh oregano leaves, finely chopped or 2 teaspoons dried oregano
- 3 tablespoons finely chopped parsley and extra to garnish
- 1 teaspoon each of seasalt and freshly ground black pepper
- 400g spaghetti or your favorite pasta
- Freshly grated parmesan cheese (optional)
chicken haloumi lemon meatballs method
Preheat oven to 190oC
Line a large flat oven tray with baking paper. In a medium bowl add the chicken mince, grated haloumi, lemon zest, egg yolk, salt, pepper and breadcrumbs. Using a large metal spoon stir the mixture together vigorously until its slightly sticky and really well mixed. Pour a little olive oil onto your clean hands and roll the chicken mixture into small balls about 3.5 to 4 cm across. The oil will stop the mixture sticking to your fingers. The mixture should make about 20 meat balls.
Bake them in the preheated oven for about 15 minutes or until lightly golden brown and cooked through.
While the balls cook make the tomato sauce. In a medium frying pan or sauté pan, on a medium heat, add olive oil and the diced onion. Sauté gently, stirring occasionally until the onion is soft and just starting to colour (about 5-6 minutes). Add the garlic, cook for a couple of minutes until it smells fragrant. Pour in the tomato passata, sugar and herbs. Simmer gently for about ten minutes or until all the flavours have combined well (add a little water if it starts to dry out). Season to taste to salt and pepper. Transfer the baked chicken, haloumi and lemon meatballs into the tomato sauce, cook together for another 10 minutes.
Serve the meat balls and sauce on top of spaghetti (or your favorite pasta) cooked ‘al dente’. Topped with a little extra chopped parsley and a little grated parmesan, and don’t forget some warm crusty bread to mop the sauce and crisp green salad.
Tip: Make a double quantity so you can freeze the meatballs and sauce together for a fast and easy meal another time.
Serves 4. Preparation time 25 minutes. Cooking time 40 minutes.