Chicken and Olive Meatballs - Everyday Delicious Kitchen


Chicken and Olive Meatballs

Chicken and Olive Meatballs
Prep time
Total time
serves 6
Deliciously tasty meatballs great served with salad, steamed vegetables, or rice.

What you need

  • 500g lean chicken mince
  • 125g PHILADELPHIA Spreadable Cream Cheese, softened
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • 1 egg
  • 2 cups fresh breadcrumbs
  • 1/2 cup stuffed green olives, finely chopped
  • 1 tablespoon finely chopped oregano leaves
  •  Salt and pepper, to taste
  • 1 tablespoon oil
  • 800g can chopped tomatoes
  • 2 cups chicken stock
  • 1 teaspoon sugar
  •  salad, to serve

How to make it

Mix together the chicken mince, Philly*, onion, garlic, egg, breadcrumbs, olives, oregano and seasonings in a large bowl until well combined. Shape mixture into 24 balls.

Heat oil in a large non-stick frying pan over medium-high heat. Cook the meatballs in 2 batches, for 5 minutes each or until browned. Return meatballs to pan along with tomatoes, stock and sugar. Bring to boil, then simmer, uncovered, for 15-20 minutes.

Spoon the meatballs onto serving plates and drizzle with sauce. Serve immediately with salad.