Smokey Chicken and Bacon Meatballs
Thank you to Amy Sheppard for this wonderful winter warmer! This makes such a lovely change from the usual meatballs. The chicken and bacon goes so well together. If you want to add a few more veggies, try frying some red pepper with the onion or adding a handful of spinach at the end.
Serve with spaghetti or rice for a great midweek dinner!
What you will need
- Oil for frying
- 500g chicken mince
- Salt and pepper
- 1 onion finely sliced
- 6 slices of Spoilt Pig smoked back bacon
- 1 tbsp honey
- 2tsp smoked paprika
- 500g passata
How to prepare
Season the chicken mince with salt and pepper and divide it into roughly 20 equal sized balls. Roll each one in the palm of your hand.
Heat a good glug of oil in a deep non-stick frying pan. Add the chicken balls and fry for 10 minutes on a medium heat, turning regularly until browned all over. Remove the chicken balls from the pan and set aside.
Give the pan a clean and heat a little more oil. Add the bacon and onion and fry for 5 minutes, stirring regularly.
Stir in the honey and smoked paprika. Fry for 1 minute, stirring the whole time.
Pour in the passata and bring to the boil. Simmer on a low heat for 5 minutes, or until the chicken balls are cooked through.
Season with salt and pepper and serve with rice or spaghetti.
