Ingredients 

• 18 oz Chicken mince

• 2 tsp Dried oregano

• 2 tsp Paprika

• 1/2 cup Parmesan, Grated

• 1 tbsp Olive oil, See notes

• 3 Garlic cloves, Peeled and crushed

• 5 oz Sun dried tomatoes, Roughly chopped

• 3/4 cups heavy whipping cream

• 1 cup Chicken stock

• 0.5 oz Basil leaves

• 1/2 Lemon, Juice only

• Sea salt and freshly ground black pepper, Season to taste

Instructions 

1. Put the chicken mince, half the oregano, half the paprika, half the parmesan, salt, and pepper in a bowl. Mix with clean hands and roll into about 16 meatballs.

2. Heat oil in a large frying pan over medium heat. Cook meatballs for 10 minutes until golden, then set aside.

3. Add garlic, sun-dried tomatoes, the rest of the oregano and paprika, and cook until garlic is soft.

4. Pour in cream, stock, the remaining parmesan, salt, and pepper. Stir well, return meatballs to the pan, and cook for 5 more minutes.

5. Check meatballs are cooked through. Remove from heat, sprinkle with basil, squeeze lemon juice on top, and adjust seasoning if needed.