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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Preheat the oven to 200°C fan-forced and line a baking tray with baking paper.
Add all the meatball ingredients to a large bowl. Mix gently until just combined, being careful not to overwork the mixture.
With slightly damp hands, roll into golf ball sized meatballs and arrange them on the prepared tray. Spray lightly with olive oil.
Bake for 15-20 minutes, or until golden and cooked through.
Meanwhile, heat the olive oil in a large frying pan over medium heat. Add the onion and cook for 3-4 minutes until softened. Add the garlic and cook for another minute.
Pour in the polpa tomatoes, then add the Italian herbs, salt, pepper and chilli flakes. Simmer uncovered for 10–15 minutes, stirring occasionally, until slightly reduced. Stir through the fresh basil.
Transfer the cooked meatballs to the sauce and gently toss to coat. Simmer together for another 3–5 minutes.
Serve topped with a generous spoonful of cottage cheese or ricotta, plenty of grated parmesan and fresh basil.
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The ricotta makes the chicken meatballs particularly soft, so the mixture will be slightly sticky - that’s normal. Damp hands will make them much easier to shape.
Can I use a different type of cheese?
Yes, you can substitute cottage cheese for ricotta if preferred.
How can I make the meatballs less sticky?
Using damp hands will make the sticky mixture easier to shape.
Can I freeze the meatballs?
Yes, you can freeze the cooked meatballs and reheat them in the sauce when ready to serve.
What can I serve with these meatballs?
They are great with crusty bread, pasta, or your preferred side.
Is it necessary to use olive oil spray?
Olive oil spray helps the meatballs brown evenly, but you can also brush them lightly with olive oil.
Healthy food is not boring! I'm passionate about making healthy eating achievable, satisfying, and enjoyable. I create nourishing recipes that prove you don't have to sacrifice taste to eat well.
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