Chicken Parmigana Balls

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Each week, our experts Barb Northwood and Amy Sinclair will show you how to create yummy dishes using minimal ingredients and easy tricks.

This week it’s Chicken Parmigiana Balls. Blending the classic parmy dish with meatballs, this Italian feast is so yummy you’ll want to lick the bowl!

Ingredients

Olive oil cooking spray

400g jar tomato and basil pasta sauce

½ cup grated mozzarella

2 tablespoons shredded parmesan

Rocket leaves, to serve

500g chicken mince

1 ½ cups panko breadcrumbs

3 eggs

3 cloves garlic, crushed

2 tablespoons Dijon mustard

1 cup shredded parmesan

¼ cup cornflour

To make parmigiana balls, combine chicken, ¾ cup of the breadcrumbs, 1 egg, garlic, mustard and half the parmesan in a large bowl. Mix well. Shape 2 level tablespoons of mixture into balls. (Makes 12.)
Place remaining eggs in a bowl. Lightly beat with a fork. Place remaining breadcrumbs and parmesan in separate bowls.
One at a time, lightly dust balls in cornflour, shaking away excess. Dip in eggs, then coat in breadcrumb mixture. Generously spray balls all over with oil.
Heat a large oven tray in a hot oven (200C) for 5 minutes. Remove. Add balls. Return to oven. Cook, turning halfway, for about 25 minutes, or until browned and cooked.
Meanwhile, pour pasta sauce into a medium pan. Stir until hot.
Transfer balls to an ovenproof dish (8-cup capacity). Pour over hot sauce. Scatter with mozzarella and parmesan. Return to hot oven. Cook for 10 to 12 minutes, or until cheese is melted.
Serve with rocket.

TIP! Balls can be made up to the end of Step 2, up to one day ahead. Place in single layer in a container or on a baking paper-lined tray. Keep, covered, in the fridge.