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Creamy lemon chicken meatball bake

  • 0:20 Prep
  • 0:30 Cook
  • 4 Servings


  • 1 1/2 tablespoons extra virgin olive oil
  • 500g chicken mince
  • 1/2 cup panko breadcrumbs
  • 1 green onion, finely chopped
  • 1 tablespoon chopped fresh oregano leaves
  • 2 garlic cloves, crushed
  • 2 teaspoons finely grated lemon rind
  • 500g jar Heinz Creamy Carbonara Pasta Sauce
  • 1 bunch broccolini, trimmed, steamed
  • Cooked white long-grain rice, to serve
  • Fresh oregano leaves, to serve
  • Lemon zest, to serve


  • 1
    Preheat oven to 200C/180C fan-forced. Place oil in a 6-cup-capacity roasting pan.
  • 2
    Combine mince, breadcrumbs, onion, oregano, garlic and lemon rind in a bowl. Season with salt and pepper. Roll level tablespoons of mixture into balls. Place in prepared pan. Bake for 15 minutes.
  • 3
    Reduce temperature to 180C/160C fan-forced. Pour pasta sauce over meatballs in pan. Bake for a further 10 to 15 minutes or until sauce is bubbling and meatballs are cooked through.
  • 4
    Serve meatballs with broccolini and rice, sprinkled with oregano and lemon zest.

Source: taste.com.au


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