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Chicken and Pesto Baked Meatballs


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Ingredients

4 person(s)

Chicken and Pesto Baked Meatballs

  • 175 grams stale bread, roughly torn
  • 60 grams Milk
  • 600 grams chicken mince
  • 2 cloves garlic
  • 40 grams milled parmesan
  • 100 grams Basil Pesto
  • --- salt
  • cracked black pepper
  • 2 tbsp oil
  • 600 grams tomato passata
  • 1 tsp sugar
  • 75 grams white wine
  • salt and pepper to taste
  • 200 grams Baby bocconcini
  • 2 sprigs fresh basil to serve
  • 6
    1h 15min
    Preparation 15min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
    • Appliance TM 31 image
      Recipe is created for
      TM 31
    • Appliance TM 21 image
      Recipe is created for
      TM 21
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Recipe's preparation

  1. Preheat oven to 200 degrees. Heat a large, heavy based ovenproof dish in the oven for 15 minutes.

    While the pan is heating, make your own breadcrumbs by adding 175gm stale or frozen bread, torn or cut into chunks, into the bowl. Mill for 6secs/speed 8. Set aside in a small bowl.

    Don’t bother washing bowl. Add 105gm of the breadcrumbs and milk and let soak for 5 minutes. Then add mince, parmesan, pesto, salt and pepper. Mix for 15 secs//speed 3. Remove lid and give it a good mix around with a spatula and mix again for 10 secs//speed 3.

    Shape 1/4 cups of the mixture into large meatballs and set aside on a plate. Scrape the bowl out as best you can, but washing isn’t necessary.

    Carefully remove the dish from the oven. Add oil and place meatballs into the dish (swish them through the oil to prevent them from sticking) and return to the oven for 20 minutes, or until golden brown.

    Add garlic to bowl and chop for 4secs/speed 5. Add passata, wine, salt, pepper and sugar to the dish. Mix for 10 secs/speed 3. Pour over meatballs and cover with remaining breadcrumbs and bocconcini and cook for a further 15-20 minutes or until golden and the sauce has reduced and cheese melted.

    Serve on a bed of pasta or with mash and veg. Can be made with gf breadcrumbs and pasta. Meatballs can be made a day before.
10

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Tip

I pour the white wine into the empty passata bottle and swish it around to clean it and get the dregs out.

If you don’t already keep a bag of milled parmesan in your fridge, mill that before you do the breadcrumbs and set aside.


I make the basil pesto from the Basic Cookbook to use in this recipe. If you’re making that as well, mill parmesan first, then breadcrumbs, then make pesto and cleaning bowl in between each step isn’t necessary.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • JulieO: I'm so sorry I left that off, its...

    Submitted by Emanjay's Kitchen on 21. November 2021 - 16:56.

    JulieO: I'm so sorry I left that off, its 40grams...and I'll fix the recipe up. Thanks for asking x

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  • How much parmesan did you use please?

    Submitted by JulieO on 20. November 2021 - 07:03.

    How much parmesan did you use please?

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