Recipes
Chicken Meatballs
Comfort food with a lighter twist — these chicken meatballs are juicy, easy to prep, and perfect for pasta night or lunch leftovers.
Prep Time:
15 mins
Cook Time:
25 mins
Servings:
4
500g The Meat Box Chicken Mince
1 zucchini, grated
2 cloves garlic, minced
½ small onion, finely diced
1 egg
¼ cup breadcrumbs
1 tsp dried oregano
Salt and pepper
1 tbsp olive oil
1 jar Mutti Pasta Sauce (or your favourite tomato-based sauce)
Cooked spaghetti or pasta of your choice
Fresh basil or parsley, to serve
Grated parmesan or dairy-free alternative (optional)
Make the meatballs:
In a large bowl, mix the chicken mince, grated zucchini, garlic, onion, egg, breadcrumbs, oregano, salt and pepper. Roll into small meatballs (about the size of a golf ball).Brown the meatballs:
Heat olive oil in a large pan over medium heat. Add the meatballs and cook for 5–7 minutes, turning occasionally until browned on all sides. They don’t need to be fully cooked through yet.Add the sauce:
Pour in the pasta sauce, cover, and let simmer for 15 minutes, or until the meatballs are fully cooked and the sauce has thickened slightly.Serve it up:
Spoon over your cooked pasta, top with fresh herbs and grated cheese if using, and dig in.
Hot Tip:
These meatballs freeze well — make a double batch and save half for an easy dinner next week.
