Italian Style Chicken Meatballs with Homemade Tomato and Red Pepper Sauce

Italian Style Chicken Meatballs with Homemade Tomato and Red Pepper Sauce

Posted 2015-12-26 by Kate Matefollow
This recipe is something I came up with in my head. it turned out really well, so I am very happy with it. I hope you will like it too.

Italian meatballs served with penne pasta

Preparation Time: 15 minutes
Cooking Time: 42 minutes
Makes: 3 servings


For the Sauce
190 g can of Always Fresh Spanish peppers
4 small truss tomatoes
1 small brown onion diced
1 clove of garlic crushed
1 teaspoon of Gourmet Garden basil paste
1 cup of vegetable stock
2 tablespoons of tomato paste
2 tablespoons of raw sugar
1 tablespoon of rice bran oil

For the meatballs
500 g of chicken mince
3 tablespoons of mascarpone cheese
1 cup of panko bread crumbs
2 eggs
Salt and pepper

To Serve
4 1/2 cups of penne pasta
1/2 cup of grated tasty cheese

  • In a large fry pan add rice bran oil and heat on high.
  • When oil is hot, add in onion and garlic and sauté until the onion starts to go soft.
  • Add in tomato paste and cook for about one to two minutes stirring to cook off the raw flavour of the paste.
  • Next add in vegetable stock stirring well to combine all ingredients.
  • Wash tomatoes and cut them in half. Cut out the centre piece at the top and discard.
  • Cut each half of tomato into large chunks and add to the pan.
  • Add in the raw sugar and basil paste to the pan and stir to combine everything again.
  • Open the can of peppers and drain well.
  • Add the peppers to the pan and stir to mix through.
  • When the sauce starts to boil turn the heat down to low to simmer.
  • At this stage the tomatoes will have started to soften. Mash the tomatoes gently with a potato masher.

  • Turn heat down to low and simmer for 20 minutes

  • Place a lid on the sauce and simmer for 20 minutes.
  • When sauce is cooked take off the heat and transfer to a large measuring jug and allow to cool.
  • Once sauce has cooled place in the fridge overnight.
  • If you are short on time you can skip leaving the sauce overnight.
  • Purée sauce with a stick blender or a nutri bullet until smooth.
  • Pour sauce through a fine sieve and set aside.
  • If there are any chunks left blend them again with a little bit of the puréed sauce to help it blend.
  • Set aside the finished sauce and start making your meatballs.

  • Sauce should be smooth like this

  • For the meatballs it is so simple.
  • Start by preheating the oven to 160 degrees celsius fan forced or 180 celsius non fan forced
  • Whisk two eggs in a large bowl.
  • Add in chicken mince, mascarpone cheese, bread crumbs, salt and pepper.
  • Mix everything until well combined.
  • Use a large square baking dish with high sides and set it down next to your bowl ready for the meatballs.
  • Roll out meatballs making them evenly sized about one dessert spoonful of mixture for each meatball.

  • Meatballs have been rolled out and placed in the baking dish

  • Place the meatballs into the baking dish side by side as close together as you can without each one fully touching each other.
  • Any left over mixture can be rolled out and set aside.
  • Using a dessert spoon pour one spoonful of sauce over each meatball.

  • Cover the meatballs with sauce so that each one is fully covered

  • Once all have been done continue to pour a spoonful of sauce over each meatball to make sure each one is fully covered.
  • When all meatballs are completely covered, pour any remaining sauce over the meatballs.
  • Cover the baking dish with aluminium foil and place in the oven for 30 minutes.
  • Take out the meatballs from the oven and uncover.
  • Place the uncovered baking dish back into the oven for a further 10 minutes.
  • While the meatballs finish off cooking, cook penne pasta in some boiling water according to the packet instructions (usually ten minutes).
  • Remove meatballs from the oven and allow to cool.

  • Cut a meatball in half to check if it is cooked

  • Drain and rinse pasta under some warm water.
  • Place about 1 and a half cups of pasta into each serving bowl.
  • Top each bowl of pasta with equal amounts of meatballs.
  • Spoon any remaining sauce over the meatballs and pasta.
  • Top with a little grated cheese and serve.
  • You could also try adding the cheese when taking off the aluminium foil and place back in for 10 minutes so that the cheese melts and is slightly golden.

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