Creamy Lemon Chicken Meatball Bake
40 min·Italian
Creamy Lemon Chicken Meatball Bake
Ingredients
- 1 1/2 tbsp extra virgin olive oil
- 500g chicken mince
- 1/2 cup panko breadcrumbs
- 1 green onion, finely chopped
- 1 tbsp chopped fresh oregano leaves
- 2 garlic cloves, crushed
- 2 tsp finely grated lemon rind
- 500g jar Heinz Creamy Carbonara Pasta Sauce
- 1 bunch broccolini, trimmed, steamed
- Cooked white long-grain rice, to serve
- Fresh oregano leaves, to serve
- Lemon zest, to serve
Instructions
4 steps
- 1
Preheat oven to 200C/180C fan-forced. Place oil in a 6-cup-capacity roasting pan.
- 2
Combine mince, breadcrumbs, onion, oregano, garlic and lemon rind in a bowl. Season with salt and pepper. Roll level tablespoons of mixture into balls. Place in prepared pan. Bake for 15 minutes.
15 min - 3
Reduce temperature to 180C/160C fan-forced. Pour pasta sauce over meatballs in pan. Bake for a further 10 to 15 minutes or until sauce is bubbling and meatballs are cooked through.
10 min - 4
Serve meatballs with broccolini and rice, sprinkled with oregano and lemon zest.
Progress
0 / 4 steps
