Whenever I make these meatballs for dinner in a tomato sauce served with pasta I always make extra meatballs just so I can freeze them to take out for a different lunch to take to school instead of sandwiches.
Ingredients (serves 10)
- 500g chicken mince
- 60g grated parmesan
- 2 cloves garlic crushed
- 1 cup fresh white breadbrumbs
- 1 egg
- 1 Tbs parsley, chopped
- 1 tsp salt (or to taste)
- Mix all ingredients together, shape tablespoons of mixture into small balls and chill for an hour to firm up.
- Heat oil in a shallow pand and fry the balls in batches until golden brown all over.
- Serve with buttered rice with added peas and corn and some broccoli on the side (as in the photo) in a thermos bowl to keep it warm.