Name: Chicken Balls with Tomato & Carrot Sauce
Prep time: 20 min
Cook time: 30 min
Cuisine: British
Ingredients: 1 slice white bread 1 onion, chopped ½ apple, peeled and grated 1 clove garlic, crushed 1 tsp chopped sage 1 tsp chopped thyme 25g Parmesan cheese, grated 300g chicken thighs, diced; 1 tbsp olive oil 2 banana shallots, diced 1 clove garlic, crushed 400g carrots, peeled & sliced 500ml chicken stock (use unsalted stock for babies under 12 months) 400g chopped tomato 1 tbsp tomato puree

Chicken Balls with Tomato & Carrot Sauce

These delicious chicken meatballs are packed full of flavour with a simple and fresh tomato and carrot sauce. A foolproof recipe packed with veggies that even the fussiest of eaters will enjoy!

Egg-free

Gluten-free

Nut-free

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Ingredients

Meatballs

1 slice white bread
1 onion, chopped
½ apple, peeled and grated
1 clove garlic, crushed
1 tsp chopped sage
1 tsp chopped thyme
25g Parmesan cheese, grated
300g chicken thighs, diced

Sauce

1 tbsp olive oil
2 banana shallots, diced
1 clove garlic, crushed
400g carrots, peeled & sliced
500ml chicken stock (use unsalted stock for babies under 12 months)
400g chopped tomato
1 tbsp tomato puree

Method

To make the meatballs. Put the bread into a food processor, whiz until finely chopped and empty into a bowl.
Put the chicken into the processor, whiz until chopped, add the apple, onion, garlic, herbs, Parmesan and breadcrumbs. Season and whiz again until well mixed. Shape into 28 balls.
To make the sauce. Heat the oil in a saucepan, add the shallots and fry for 2 minutes.
Add the carrots and garlic and fry for 2 minutes, then add the tomato puree and stock.
Bring up to the boil and simmer for 20 minutes until the carrots are soft.
Blend until smooth using a stick blender. Add the tomatoes and simmer for another 10 minutes.
Fry the meatballs in a frying pan with a little oil until lightly golden. Spoon into the hot sauce and simmer for 5 minutes until cooked through.
Serve with rice and enjoy!