Meatballs are so much fun. We love making them…it’s just another excuse to get your hands dirty! And we love eating them! The fun with meatballs is, you can add whatever flavours you like to make them taste completely different every time. This time we’ve gone with meditteranean flavours and these little parmesan chicken basil baked meatballs would be perfect with your favourite tomato based pasta sauce, or just served on skewers as we do as part of a lunchbox.
What is it about meatballs that makes them so kidfriendly? because they are small, bitesized and delicious, they appeal really well to kids. In fact, they are one of my kids favourite lunchbox inclusions, because they are yummy cold and easy to eat. You can also send them in hot if you use a thermos and include a sauce of some description. A perfect little protein boost!I’ve made these with over 40 kids and won them all over!
Why did we make these parmesan chicken basil baked meatballs? Well, we had basil on the bench and nothing works better than parmesan with basil to make a delicious flavour reminiscent of pesto. These contain so few ingredients and are baked, so they really couldn’t get any easier. If you’ve got a mini muffin tray, use it for these! It helps them to stay in shape but also means that they sort of fry in their own juices, meaning they are super juicy and that the parmesan bubbles on top to give them a good colour.
These little versatile balls will change the way you see meatballs…and for the better! You may find they don’t last long…although I normally double batch so we have some for the freezer, and that means there’s a couple of extras for snacking on.
- 300 grams chicken mince
- 1 cup grated parmesan
- 8 basil leaves
- 1 tbsp olive oil
- Preheat oven to 180 degrees.
- Place the mince, basil, parmesan and olive oil into a food processor.
- Blitz until well combined.
- With wet hands roll teaspoonfuls into balls and place in a mini muffin tray.
- Bake for 35 minutes at 180 degrees.