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.