Prep: 20 Minutes - Cook: 40 Minutes - Easy - Serves 4
Ingredients
Olive oil cooking spray
400g jar tomato and basil pasta sauce
½ cup grated mozzarella
2 tablespoons shredded parmesan
Rocket leaves, to serve
PARMIGIANA BALLS
500g chicken mince
1 ½ cups panko breadcrumbs
3 eggs
3 cloves garlic, crushed
2 tablespoons Dijon mustard
1 cup shredded parmesan
¼ cup cornflour
Method
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To make parmigiana balls, combine chicken, ¾ cup of the breadcrumbs, 1 egg, garlic, mustard and half the parmesan in a large bowl. Mix well. Shape 2 level tablespoons of mixture into balls. (Makes 12.)
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Place remaining eggs in a bowl. Lightly beat with a fork. Place remaining breadcrumbs and parmesan in separate bowls.
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One at a time, lightly dust balls in cornflour, shaking away excess. Dip in eggs, then coat in breadcrumb mixture. Generously spray balls all over with oil.
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Heat a large oven tray in a hot oven (200C) for 5 minutes. Remove. Add balls. Return to oven. Cook, turning halfway, for about 25 minutes, or until browned and cooked.
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Meanwhile, pour pasta sauce into a medium pan. Stir until hot.
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Transfer balls to an ovenproof dish (8-cup capacity). Pour over hot sauce. Scatter with mozzarella and parmesan. Return to hot oven. Cook for 10 to 12 minutes, or until cheese is melted.
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Serve with rocket.
TIP! Balls can be made up to the end of Step 2, up to one day ahead. Place in single layer in a container or on a baking paper-lined tray. Keep, covered, in the fridge.
