Ingredients
For the meatballs:
- 500g chicken mince
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp paprika
- 1/2 tsp white pepper
- 1 tsp dried mixed herbs
- 1 tsp garlic powder
- 1 tsp onion powder( optional)
- 80–100g mozzarella (cut into small cubes for stuffing)
- 1 tbsp olive oil (for cooking)
For the sauce:
- 1 tbsp olive oil
- 1 small onion (finely chopped)
- 3 cloves garlic (minced)
- 1 can (400g) canned Italian chopped tomatoes
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- 1 tbsp paprika
- 1/2 tsp red chilli powder (optional)
- 1 tsp dried Italian seasoning
- ½ tsp chilli flakes (optional)
- 2–3 tbsp cream
- Fresh basil or parsley (for garnish)
Directions
Step 1
In a bowl, combine chicken mince and all the spices. Mix until well combined. Take a small portion, flatten it, place a cube of mozzarella in the centre, and seal it into a ball. Repeat with the rest.
Step 2
Air fryer: 180°C for 10–12 minutes
Step 3
Pan: Heat oil and cook on medium heat, turning occasionally, until golden and cooked through
Step 4
Heat olive oil in a pan. Sauté onions until soft, then add garlic and cook until fragrant. Pour in the canned chopped tomatoes and stir well. Add salt, pepper, garlic powder, and chilli flakes. Let it simmer for 8–10 minutes. Stir in the cream for a rich, smooth texture.
Step 5
Add the cooked meatballs to the sauce and let them simmer for 5–8 minutes so they soak up all the flavour.