How to make Hailey Bieber’s favourite recipe

Hailey Bieber’s chicken meatballs

Serves: 4

INGREDIENTS

For the meatballs

500g lean chicken mince, around 5% fat

Zest of ½ lemon

1 egg

60g breadcrumbs

1 tsp dried oregano

2 garlic cloves, minced

1 heaped tbsp cottage cheese

For the sauce

1 tbsp olive oil

1 brown onion, finely diced

2 garlic cloves, minced

1 red chilli, finely chopped

1 heaped tbsp tomato purée

1 x 400g tin chopped tomatoes

400g passata

A large handful of fresh basil

Parmesan and cottage cheese to serve

METHOD

Add the chicken mince, lemon zest, egg, breadcrumbs, oregano, garlic and cottage cheese to a large bowl. Season generously with salt and black pepper, then mix until just combined.

Roll the mixture into 12 meatballs (use wet hands to make this easier). Place in an air fryer at 210°C for 10–12 minutes, turning halfway, or cook under a very hot grill until nicely browned. They do not need to be completely cooked through at this stage, as they will finish in the sauce.

Meanwhile, heat 1 tbsp olive oil in a large frying pan over a medium heat. Add the onion with a pinch of salt and cook for 5 minutes until soft. Add the garlic and chilli and cook for another minute, then stir in the tomato purée. Cook for 1–2 minutes until it turns a deeper red. Pour in the chopped tomatoes and passata, season well and simmer for around 10 minutes until slightly reduced.

Nestle the browned meatballs into the sauce and simmer for another 5 minutes, or until the meatballs are cooked through. Finish with torn fresh basil and a generous grating of Parmesan.

Serve with a dollop of cottage cheese, extra Parmesan and more basil. I love this with toasted sourdough for mopping up the sauce and a handful of rocket on the side.

Recipe credit: Em the Nutritionist