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.