Chicken Parmesan Meatballs
About
Prep Time:
20 minutes (plus 30 minutes resting)
cook time:
20 - 25 minutes
serves:
8
This recipe sits within Sunday’s Big Table menu from The Dinner Party Guide — designed so every dish works together.
The full guide includes the complete menu, a consolidated shopping list, wine pairings, and a step-by-step cooking timeline to keep everything on track.
Explore the full guide here.
ingredients:
3 garlic cloves, minced
Zest from 1 lemon
5 sun-dried tomatoes
1 tbsp capers
1 tbsp pine nuts
4 sage leaves
½ bunch chives
1 egg
1 cup Parmesan cheese, finely grated
⅓ cup breadcrumbs
1kg chicken mince
Extra virgin olive oil
Preparation:
In a large bowl add the minced garlic, lemon zest, and the chopped sun-dried tomatoes, capers and pine nuts. Plus the chopped herbs, egg, breadcrumbs, Parmesan and chicken mince. Mix this together until just combined
Mould these to your preferred size and set aside in the fridge for a minimum of 30 minutes. Turn your oven on to 150°C
Heat up a large pan and add olive oil, you want about a centimetre of oil in the pan so the Meatballs don’t stick. Add your Meatballs making sure not to overcrowd the pan. Work through in batches until they’re browned on all sides. Move to a baking pan and put in the oven to continue cooking for 15 - 25 minutes, depending of size
Add some extra herbs, Parmesan and lemon juice if desired, before serving immediately
