By: Unknown

Region: Indian

Dish:Non Vegetarian - Chicken

Servings: 4

Time to Prepare: 1 hr

Ingredients

1 1/2 cups panko breadcrumbs
1/3 cup finely grated parmesan
2 eggs
680g packet chicken sausages
1/4 cup extra virgin olive oil
1 brown onion, finely chopped
3 garlic cloves, crushed
700g bottle passata with basil
2 tablespoons finely chopped fresh basil, plus extra leaves, to serve
1 tablespoon finely chopped fresh oregano
1/3 cup grated mozzarella
Salad, to serve

Directions

Preheat oven to 200C/180C fan-forced.

Combine breadcrumbs and parmesan on a large plate. Season with pepper. Whisk eggs and 2 tablespoons water in a bowl. Squeeze mince from sausages into a bowl. Using 1 level tablespoon at a time, roll sausage mixture into balls. Place on a large plate. Toss 1 meatball in breadcrumb mixture, shaking off excess. Dip in egg mixture, then toss in breadcrumb mixture again, shaking off excess. Place on a large plate. Repeat with remaining meatballs.

Heat oil in a large ovenproof frying pan over medium-high heat. Cook meatballs, in 2 batches, turning occasionally, for 2 to 3 minutes or until golden all over. Transfer to a plate lined with paper towel.

Add onion to pan. Cook, stirring occasionally, for 5 minutes or until softened. Add garlic. Cook for 1 minute or until fragrant. Add passata, basil and oregano. Cook, stirring occasionally, for 3 to 4 minutes or until slightly thickened. Return meatballs to pan. Sprinkle with mozzarella. Bake for 15 to 20 minutes or until mozzarella has melted. Top with extra basil. Serve with salad.

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