This family favourite makes some seriously good toasties the next day – just slice up the meatballs, add some sauce and extra mozarella. That’s if you manage to save any leftovers!
500g chicken mince
1/2 cup breadcrumbs
1/4 cup grated Parmesan, plus more for garnish
2 Tbs freshly chopped parsley or a heaped teaspoon of dried oregano
4 cloves garlic
1 large egg
3 Tbs olive oil
700ml bottle of passata
1 1/2 cups shredded mozzarella
Pre-heat the oven to 200 C.
Make meatballs – combine mince, breadcrumbs, parmesan, parsley or oregano, 2 cloves of garlic (crushed), egg and season with salt and pepper. Mix until fully combined, then roll into meatballs with wet hands.
Heat 1 Tbs oil in frying pan and brown meatballs for 5 mins until golden. Transfer to a plate.
On a low heat pour 2 Tbs oil in frying pan and fry 2 cloves of garlic (finely chopped) until fragrant (do not brown). Add passata and simmer for 2 minutes.
Pour into a baking dish and place meatballs in the sauce.
Top with cheese and bake for 10 minutes. The cheese should be melted and bubbly and the meatballs cooked thoroughly (not pink).
Serve over pasta of your choice.