Tender chicken meatballs elevated with a drizzle of Banhoek Chilli Oil, baked in a vibrant tomato sauce and finished with melted mozzarella for the perfect bite of heat, richness and comfort.
PREP TIME: 10 MINUTES
BAKE: 15 MINUTES
SERVES: 4-6
INGREDIENTS:
500g chicken mince
5 Tbsp fresh dill, finely chopped
1/4 cup (60ml) Panko bread crumbs
1/2 tsp (2.5ml) Maldon salt
1/2 tsp (2.5ml) freshly ground black pepper
1/4 cup (60ml) grated Parmesan
1-2 tsp Banhoek Chilli Oil Original
2-3 cups tomato sauce of your choice
1/2 cup (125ml) grated Mozzarella cheese
Crusty bread, to serve
METHOD:
1. In a medium-sized bowl or plate, combine the mince, dill, bread crumbs, salt and pepper, Parmesan and Banhoek Chilli Oil. Mix well and shape into medium-sized meatballs.
2. Either pan-fry or air-fry the meatballs until golden (approximately 6-7 minutes). Remove from the pan and set aside.
3. Using a tomato sauce of your choice, add a drizzle of Banhoek Chilli Oil before adding a layer of tomato sauce to a baking dish.
4. Followed by the meatballs.Spoon over the remaining tomato sauce and top with grated cheese.
5. Pop under a preheated grill for 5-6 minutes, or until golden and bubbling.
6. Serve with warm, crusty bread.
