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!
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.
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