PREP TIME 20 minutes
COOK TIME 25 minutes
400g chicken thighs
400g chicken breasts
1 tbsp Tasman sea salt
100ml Pukara olive oil
½ bunch parsley
⅓ cup parmesan cheese, grated
1 tsp hot paprika
½ tsp white pepper
Old El Paso chilli con carne fire roasted tomatoes sauce
Place chicken breast and chicken thigh into a mincer with a pinch of salt and mince. Then place into a bowl with a pinch of salt and mix together.
Once mixed together, add hot paprika, white pepper and parmesan cheese and mix together again.
Dampen your hands and roll chicken mince into small bite size balls before placing onto a hot oiled pan and leaving until cooked.
Once meatballs are cooked, add fire roasted tomato sauce into pan and cook for a further 10-15 minutes before plating up with grated parmesan cheese over the top.