Mediterranean Chicken Meatballs

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  • Serves: 4
  • Prep Time:
  • Cook Time:
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600g ground chicken
2 cloves garlic (crushed)
2 Green olives (chopped)
1/4 cup grated Parmesan cheese
Salt and black pepper to season
1/4 cup bread crumbs
2 cups canned tomatoes
1 cup of tomato puree
1/2 teaspoon sugar
Fresh basil (chopped)
1/2 cups pasta


  1. Preheat the oven to 180 ° C
  2. Mix the ground meat, garlic, olive, Parmesan cheese, salt, black pepper and bread crumbs to the Pyrex mixing bowl and mix by hand.
  3. Roll into a large meatball and place in Corningware casserole with a baking sheet. Cover and refrigerate for 20 minutes.
  4. Heat the wok to medium heat and with olive oil. Pan-fry the meatballs until browned. Drain oil in paper towels.
  5. Add canned tomatoes, tomato puree, salt, black pepper and sugar to the casserole and arrange the meatballs.
  6. Cover and bake in oven for 15 minutes. Add basil and cook for 10 minutes without a lid this time.
  7. Remove from oven and place for 5 minutes. Serve with pasta on Corelle dinnerware.