https://www.philly.com.au/recipe/chicken-and-olive-meatballs/

Back

Chicken and Olive Meatballs

Chicken and Olive Meatballs
15 Mins
Prep time
45 Mins
Cooking time
Serves 6

What you need

  • 500g lean chicken mince
  • 125g PHILADELPHIA Spreadable Cream Cheese, softened
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • 1 egg
  • 2 cups fresh breadcrumbs
  • 1/2 cup stuffed green olives, finely chopped
  • 1 tablespoon finely chopped oregano leaves
  • salt and pepper, to taste
  • 1 tablespoon oil
  • 800g can chopped tomatoes
  • 2 cups chicken stock
  • 1 teaspoon sugar
  • salad, to serve

How to make it

  1. MIX together the chicken mince, PHILLY, onion, garlic, egg, breadcrumbs, olives, oregano and seasonings in a large bowl until well combined. Shape mixture into 24 balls.
  2. HEAT oil in a large non-stick frying pan over medium-high heat. Cook the meatballs in 2 batches, for 5 minutes each or until browned. Return meatballs to pan along with tomatoes, stock and sugar. Bring to boil, then simmer, uncovered, for 15-20 minutes.
  3. SPOON the meatballs onto serving plates and drizzle with sauce. Serve immediately with salad.
More recipes you will love
PHILLY Lamingtons
PHILLY Lamingtons
PHILLY Berry and Muesli Cups
PHILLY Berry and Muesli Cups
PHILLY Banana Bread French Toast
PHILLY Banana Bread French Toast
Citrus and White Chocolate Cheesecake
Citrus and White Chocolate Cheesecake