Chicken Meatballs in Tomato Sauce

We do like meatballs in tomato sauce at home, and make these every so often, though it’s usually with a red meat. This time I only had chicken available, and tried adding pork fat to make the meatballs juicier. I don’t think it really made much difference and will probably not add it next time.

We ate handmade noodles with this. I just make a dough of APF/maida, water and egg, using an egg for every 100gm dough, estimating about 150gm per person. The dough is rolled out to about 1/2 – 1mm thickness, allowed to dry for a few minutes, then sliced into flat fettuccine-like noodles, tossed in a little flour, and cooked for a minute or so in simmering, salted hot water.


  • for the Meatballs
    • Chicken, minced, 500gm
    • Basil leaves, 20gm / handful
    • Mint leaves, 20gm / handful
    • Whole wheat flour, 15gm / 1 tbsp
    • Aubergine, diced, 75gm / half medium
    • Bell pepper, 50gm
    • Green chillies, 4, finely chopped
    • Pork fat, 30gm, grated from frozen
    • 2 eggs, beaten
    • Salt to taste
  • for the Tomato Sauce
    • Tomatoes, 1 kg, fresh, pureed
    • Basil leaves, 20gm / handful
    • Black pepper, freshly cracked, 1 tbsp
    • Garlic, 6 large cloves, finely chopped
    • Onions, 1 large, finely chopped
    • Olive oil, 2 tbsp


  1. Mix all the ingredients for the meatballs. Shape into balls with wet hands, or with a spoon and deep fry on medium heat until golden brown on the outside. Drain and reserve. They may no be fully cooked, so check before eating one if you’re tempted.
  2. Heat some olive oil and first fry the garlic, then the onions, then the ground pepper and basil leaves, giving each one about a minute in the hot oil.
  3. Add the tomato puree, simmer for 20 minutes, covered. If its thicker than you like, add a little stock or water.
  4. Add the meatballs, simmer for 10 minutes, covered.
  5. Simmer for another 10 minutes, uncovered.
  6. Adjust seasoning. Serve on noodles.


  • These go well with a dry red wine.
  • Add chopped green chilies to the onions if you want an extra chili hit.