Chicken Meat Balls in Tomato Sauce for Polenta or Pasta…

Chicken Meat Balls in Tomato Sauce for Polents or Pasta

We are able to get some very fine chicken sausages from our Braeside Butchery. I thought it would be fun to turn them into meat balls. They come four in a pack, weighing about 600g.

Chicken Meat Balls in Tomato Sauce

What you’ll need
4 artisanal chicken sausages, skinned and rolled into 4 balls each
seasoned flour
Extra virgin olive oil
1 large onion, finely chopped
Sprinkle of sea salt
2 fat cloves garlic, finely chopped
1 large carrot, peeled , finely chopped
I stick celery, finely chopped
1 400g tin Italian tomatoes
250ml Chicken Stock, plus more if needed
2 tsp tomato paste
1 tsp dried chili flakes
Freshly milled black pepper

What you’ll do
In a sauté pan, gently heat the oil and cook the onion over medium heat, sprinkling it with a bit of salt to start dehydrating it. Cook until it is soft and turning golden brown. Add the garlic and stir fry for a short while. Add the carrot and celery and cook for about 10 to 15 minutes until the vegetables are soft. Add the remaining ingredients, bring to the boil, turn down the heat to simmer and cook for a further 30 to 40 minutes until the carrots are soft.. Add more stock if required. While the sauce is cooking, prepare the meat balls. Skin the sausage and cut into quarters. Roll each piece into a tiny ball and roll in the seasoned flour. Sauté in the extra virgin olive oil until golden brown on the outside. Add to the sauce and heat and cook through.

Serve with pasta or polenta…

Polenta kindly supplied by



Share This Story, Choose Your Platform