RECIPES FOR CHICKEN BALLS RECIPES

1. Place the chicken, olives, oregano, parsley, garlic, parmesan, breadcrumbs, egg, sea salt and pepper in a large bowl. Mix with your hands until well combined.

2. Wet your hands to prevent the mixture sticking to them. Roll heaped tablespoons of the mixture into balls, place on a greased baking tray and refrigerate while making the sauce.

3. Meanwhile, to make the fresh tomato sauce, use a small sharp knife to cut the core out of the top of each tomato. Plunge the tomatoes into a saucepan of boiling water for 15 seconds. Use a slotted spoon to remove the tomatoes from the pan and transfer to a bowl of iced water. Pinch the skin between your thumb and a paring knife to peel it off in strips. Roughly chop the peeled tomatoes (reserving any juice) and set aside. Heat the oil in a large heavy-based frying pan over medium heat. Cook the onion and garlic for 8 minutes or until softened and just beginning to colour. Add the wine and boil until it has mostly evaporated. Add the tomato paste and cook, stirring, for 2–3 minutes, then add the chopped tomatoes and any reserved juice. Reduce the heat to low and simmer, stirring occasionally, for 10 minutes or until reduced to a good sauce consistency. Add the vinegar, and the sea salt and sugar to taste. You are looking to balance the flavours — this can vary depending on the ripeness of the tomatoes. Set aside.

4. Heat half the olive oil in a large non-stick frying pan over medium heat. Cook half the meatballs, turning occasionally, for 5 minutes or until golden brown and cooked through. Use a slotted spoon to transfer the meatballs to the pan with the tomato sauce. Add the remaining oil to the frying pan and repeat with the remaining meatballs. Reheat the sauce with the meatballs over medium heat until just simmering. Gently stir through the oregano and serve.