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Photo of Chicken meatballs with tomato and parmesan by WW

Chicken meatballs with tomato and parmesan

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.


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.