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Photo of Chicken meatballs with tomato and parmesan by WW

Chicken meatballs with tomato and parmesan

6 - 8
PersonalPoints™ per serving
Total Time
45 min
20 min
25 min
Always want to be ready with an easy meal for when you don’t want to cook? Prepare a big batch of these delicious meatballs and freeze for up to 3 months.


Lean chicken breast mince

500 g

White sourdough bread

35 g, made into 1/2 cup breadcrumbs

Fresh flat-leaf parsley

¼ cup(s), chopped

Fresh lemon rind

2 tsp, finely grated

Grated parmesan cheese

2 tbs

Olive oil

1 tbs

Brown onion

1 medium, finely chopped


1 medium, finely chopped


1 medium, chopped


1 clove(s), crushed

Tomato passata

2 cup(s), (500ml)

White sourdough bread

4 slice(s), (4x40g slices)


  1. Combine mince, breadcrumbs, 2 tablespoons parsley, rind and parmesan in a large bowl. Roll tablespoons of mixture into 24 meatballs.
  2. Heat oil in a large non-stick frying pan over medium-high heat. Cook meatballs, turning, in 2 batches, for 3–4 minutes or until browned. Transfer to a plate.
  3. Reheat same pan over medium heat. Cook onion, carrot and zucchini, stirring, for 5 minutes or until softened. Add garlic and cook, stirring, for 30 seconds. Add passata and bring to the boil. Reduce heat and simmer, partially covered, for 5 minutes. Return meatballs to pan and simmer, uncovered, for 5 minutes or until meatballs are cooked through.
  4. Sprinkle meatballs with remaining parsley and serve with bread.


SERVING SUGGESTION: Steamed carrots and broccoli. Suitable to freeze (without parsley and bread) for up to 3 months.