A modern, lighter take on the traditional meatball made with delicious free range chicken mince. The mince is mixed with tons of fresh herbs (parsley, thyme, sage & rosemary) baked to perfection and then covered in a tomato & basil sauce that has just enough acidity to balance out the flavour and richness of the meatballs. We like to serve them on spaghetti topped with lots of parmesan but any starch will work and for those avoiding carbs they are delicious with a big kale salad on the side.
Heating Instructions | Defrost before heating. Pre-heat oven to 180C. Remove lid and cover with foil, place on a baking tray, bake in oven for 30 minutes remove foil and bake for a final 5 minutes or until piping hot throughout
Serving Suggestions | Serve with pasta and top with fresh basil and parmesan
Ingredients | Tomato Sauce (60%) (Plum Tomatoes, Tomato Paste (Tomato, Water, Acidity Regulator, Ascorbic Acid), Onion, Garlic, Vegetable Oil (Olive Fruit), Oregano, Basil, Sugar, Salt)
Italian Chicken Meatballs (40%) (Free Range Chicken Mince, Breadcrumbs (Wheat Flour, Water, Yeast, Salt, Sugar, Corn Starch, Acidity Regulator), Egg, Parsley, Thyme, Sage, Rosemary, Salt, Pepper)
Serves 3-4 | 1kg
NETT WEIGHT: 1kg