bohemianwanderer – This recipe serves four people and requires 15 minutes of preparation time. The total cooking time is approximately 15 minutes in a preheated oven. The dish combines chicken, feta, olives, and herbs for a savory Mediterranean-inspired flavor.
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Preheat the oven to 200C, or 180C with a fan setting, equivalent to 390F or gas mark six. Begin preparing the meatball mixture using either chicken breasts or minced chicken. If using chicken breasts, place them in a food processor.
Add the feta cheese, black pitted olives, roughly chopped spring onions, peeled garlic cloves, tomato puree, Turkish pepper flakes, and dried oregano. Season with a pinch of salt and pepper. Blend the mixture until smooth and evenly combined. Once blended, divide the mixture evenly and roll into 16 meatballs. Aim for consistent size to ensure even cooking. Set the shaped meatballs aside while preparing the sauce.
Baking Meatballs in Spiced Tomato Passata Sauce
Swirl a few tablespoons of tomato passata across the base of a roasting tin measuring approximately 24 by 32 centimeters. This base layer prevents sticking and adds moisture during cooking. In a separate bowl, combine the remaining passata with Turkish pepper flakes, dried oregano, garlic powder, and a generous pinch of salt and pepper.
Arrange the prepared meatballs evenly in the roasting tin. Pour the seasoned tomato sauce over the top, ensuring the meatballs are well covered. The sauce should surround and partially coat each meatball.
Place the roasting tin in the preheated oven and bake for 12 to 15 minutes. The meatballs should cook through and firm up during this time. To check doneness, cut one meatball in half and inspect the center.
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The interior should appear pale in color and feel firm throughout. If the meatball remains soft or slightly pink, return the tin to the oven. Bake for a few additional minutes until fully cooked.
Once the meatballs are done, remove the tray from the oven. Crumble the remaining feta over the top and scatter with finely chopped parsley leaves. Serve immediately while hot for best flavor and texture.
