500 g free range chicken mince
½ c panko breadcrumbs
1 egg
½ medium onion finely diced
2 cloves garlic
½ c grated mozzarella
1 large handful fresh thyme or 1 tsp dried thyme
½ c Sabato Moroccan Chutney
1 level tsp salt or less if you like it less salty
Lots of freshly ground black pepper
⅓ c chopped parsley
Zest of one lemon

Spray or brush your Ironclad Pan with olive oil.

Combine all ingredients and form into 12 balls and drop each ball into the pan as you go.

Spray or brush chicken balls with olive oil.

Bake in hot oven at 175°C for 10 minutes then grill for 5 minutes till golden brown.


500 g Sabato organic passata
½ c red wine and  ½ cup chicken stock or 1 cup Stock
200 g green olives

Simmer passata, red wine and olives together for 10 minutes.

Remove meatballs from oven and on the stove top over low heat pour hot passata mixture over the balls.  Simmer gently for 5 minutes.


Garnish with lots of freshly grated parmesan cheese and parsley.

Serve with Pasta Semola Di Grano Duro.

And it’s Chicken Delicious! Thank you Miha and Sabato!

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