Marry Me Meatballs

4 standard portions

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Ingredients

• 500 g Chicken mince (ground chicken)
• 2 tsp Dried oregano
• 2 tsp Paprika
• 50 g Parmesan (Grated)
• 1 tbsp Olive oil (See notes)
• 3 Garlic cloves (Peeled and crushed)
• 150 g Sun dried tomatoes (Roughly chopped)
• 150 ml Double cream (heavy cream (US/CAN) or (AUS) thickened cream)
• 200 ml Chicken stock (OK to use a stock cube (bouillon cube))
• 15 g Basil leaves
• 1/2 Lemon (Juice only)
• Sea salt and freshly ground black pepper (Season to taste)

Method

1. Place the chicken mince, half the oregano, half the paprika and half the parmesan in a bowl, along with a good pinch of salt and pepper. Use clean hands to mix everything together then roll the mince into balls (around 16 meatballs makes sure they’re a good size.)
2. In a large deep frying pan, heat the oil over a medium heat and fry the meatballs for 10 minutes until golden all over then remove them to a plate.
3. Add the garlic, sun dried tomatoes and the remaining dried oregano and paprika, and cook for a few minutes until the garlic has softened.
4. Add the cream, stock and the rest of the parmesan, along with some salt and pepper. Give everything a good stir, add the meatballs back in and cook for 5 more minutes.
5. Check the meatballs are cooked through then remove the pan from the heat, sprinkle over the basil leave and squeeze over the lemon juice. Season to taste.