Chicken and Cheese Meatballs with Tomato Sauce and Crispy Salad

Steps

1. oven to 180ᵒC. Line an oven tray with baking paper. Grease a medium baking dish (measuring about 20x30cm).
2. Dice pita breads 2–3 cm, toss with olive oil on prepared tray and season with salt and pepper. Spread out in a single layer and bake for 8–10 minutes until golden brown and crispy. Keep an eye on them, making sure they don’t burn. Remove from oven and set aside to cool. Increase oven temperature to 220ᵒC.
3. While pita breads bake, prepare meatballs; place all chicken and cheese meatball ingredients in a medium bowl, season with salt and pepper and mix until well combined. Using a tablespoon and damp hands, measure out mixture and roll into balls. Place on a plate and into fridge to firm up while you prepare sauce.
4. Heat a drizzle of olive oil in a medium pot on medium heat. Cook onion and carrot for 3–4 minutes until softened but not coloured. Add meatball sauce spice mix and cook for 30 seconds. Add passata and bring to the boil, reduce heat to low and simmer for 5 minutes, stirring occasionally. Stir through sweet chilli sauce, basil and season to taste with salt and pepper.
5. Pour sauce into a medium baking dish and spread to evenly cover base, push meatballs ¾ of the way into sauce and space evenly in rows, the tops of meatballs will be visible. Sprinkle over cheese and bake for 15 minutes until cheese has melted and golden and meatballs are cooked through. Leave to rest for 5 minutes before serving.
6. While meatballs are cooking, prepare the salad; in a large bowl mix mayonnaise and vinegar until smooth. Finely slice cabbage and add to bowl. Toss together and garnish with crispy pitas. Alternatively keep some crispy pitas separate for the kids to enjoy on the side.
7. Divide meatballs and sauce between plates and serve salad on the side.