September 05, 2022

Chicken Meatballs with Broccoli & Parmesan by Barry Horne

By Online Provenance Butcher
Chicken Meatballs with Broccoli & Parmesan by Barry Horne

serves 4 kids 


500g Chicken Mince (thigh or breast) 

50g Parmesan 

Stalk of 1 head of broccoli 

50g Panko Breadcrumbs 

1 Egg

Salt & pepper 


Grate the broccoli stalk and Parmesan and add to a bowl, along with the panko and egg. Add the minced chicken, season as much or as little as you like. 

Roll into small meatballs, you should get between 12-15.

Place a pan on a medium high heat with a small amount of oil and add the meatballs in the pan. 

Once the meatballs are golden then turn. When nicely coloured all round, cover them in a tomato sauce (recipe below) and place in the oven for 8-10 mins or until the meatballs are cooked.

Serve with some plain buttered pasta. 

Quick Datterini tomato sauce:

1 punnet Datterini Tomatoes 

1 clove of garlic

1tbsp Extra Virgin Olive Oil 

Pinch of salt 

Take an oven proof dish or pan and add everything to the pan. Place in a pre heated @ 190 degrees C for 20 mins. When they start to break down, take out and mash with a spoon or potato masher, add 100ml of water and return to the oven for 10 mins. Blend if you would like or just keep like this.