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Privacy NoticeFinding a dish that all of the family enjoys can be a harder task than it seems on paper. Luckily, we’re here to help. With this stuffed chicken meatballs recipe, the days of searching for one dish that caters for everybody’s needs will be a thing of the past. Using HECK’s Chicken Italia Mince, this recipe is a twist on the traditional meatballs dish and is sure to put a smile on people’s faces. With a surprise cheese filling and featuring a delicious mix of garlic and fennel, there’s plenty of flavour in every mouthful. Stuffed chicken meatballs Serves 4
These stuffed chicken meatballs are great for all of the family
(Image: Haarala Hamilton)
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Ingredients 500g HECK Chicken Italia Mince (or any HECK Chicken mince) 130g grated Cheddar and mozzarella mix 3 tbsp olive oil 1⁄2 red onion, finely chopped Salt and pepper 2 red peppers, finely sliced 2 garlic cloves, finely sliced 2 tsp fennel seeds 2 × 400g tins cherry tomatoes 1 tbsp balsamic or red wine vinegar Salad, to serve
HECK Recipes You Can Swear By is out now
(Image: Haarala Hamilton)
Method Preheat the oven to 200°C/180°C fan/gas mark 6. Divide the mince into 12 equal-sized pieces and shape into rough balls on a baking tray. Take 1 teaspoon of the grated Cheddar and mozzarella mix and form into a small ball. Repeat so there are 12 balls – you’ll only need 80g of the cheese mix here, so save the rest for the topping. Push a ball of cheese into the middle of each ball of mince, moulding the mince around it so the cheese is encased, then roll back into a ball. Put the meatball back on the baking tray and repeat with the remaining cheese balls and mince. Heat 2 tablespoons of the olive oil in a large ovenproof frying pan over a medium-high heat. Working in batches, brown the meatballs for 3-4 minutes, flipping halfway, until caramelised. Transfer back to the baking tray. Heat the remaining 1 tablespoon oil in the same pan, still over a medium-high heat. Add the onion and season with some salt and pepper. Cook for 4-5 minutes until soft, then add the peppers and garlic. Cook for 2 minutes more, then stir in the fennel seeds. Cook for another minute, then tip in the tinned cherry tomatoes and vinegar. Simmer for 10 minutes, then season to taste. Nestle the meatballs into the sauce and sprinkle over the remaining grated cheese. Transfer the pan into the oven and bake for 15 minutes until golden. Serve with a salad. Extracted from HECK Recipes You Can Swear By, by HECK (Ebury press, £18.99)Story SavedYou can find this story in My Bookmarks.Or by navigating to the user icon in the top right.Follow OK! MagazineFacebookTwitterCommentMore OnFood
