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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
Looking for an easy and delicious meal that you can prepare in advance? Look no further than these chicken meatballs with tomato and parmesan. Made with fresh parsley, grated parmesan cheese, and lemon zest, these meatballs are packed with flavour. Simply combine the mince, breadcrumbs, parsley, lemon zest, and parmesan, then roll into balls. Brown the meatballs in a non-stick frying pan before cooking onion, carrot, and zucchini in the same pan until softened. Add garlic and tomato passata, then simmer the meatballs in the sauce until cooked through. Serve with sourdough bread and steamed carrots and broccoli for a hearty and satisfying meal.


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)


  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.


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