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Gruesome eyeballs

Kids' Perfect Party Book
 
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Photographer: John Paul Urizar. Stylist: Sarah DeNardi
Photographer: John Paul Urizar. Stylist: Sarah DeNardi

Serving size: Serves 10 or more
Cuisine type: Modern Australian
Cooking time: More than 1 hour
Special options: Kid friendly
Course: Finger food, Lunch
Favourite flavours: Chicken

The Australian Women's Weekly Kids' Perfect Party Book.
INGREDIENTS

400g chicken mince
1 tablespoon finely chopped fresh chives
2 tablespoons finely chopped fresh flat-leaf parsley
1 trimmed celery stalk (100g), chopped finely
1 clove garlic, crushed
1 teaspoon finely grated lemon rind
2 tablespoons packaged breadcrumbs
¼ cup (20g) finely grated parmesan cheese
¼ cup (75g) mayonnaise
700g bottled tomato pasta sauce
1/3 cup (80ml) chicken stock
1 teaspoon white sugar
12 pimento-stuffed green olives, halved crossways
¾ cup (165g) risoni pasta
METHOD

Combine chicken, herbs, celery, garlic, rind, breadcrumbs, cheese and mayonnaise in medium bowl. Roll level tablespoons of mixture into balls; place on baking-paper-lined tray. Refrigerate 30 minutes.

Meanwhile, combine sauce, stock and sugar in medium saucepan; bring to a boil. Reduce heat; simmer, uncovered, 20 minutes.

Push one olive half, cut-side up, into centre of each meatball. Cook meatballs in heated oiled large frying pan, turning carefully, until cooked through. Remove from pan; cover to keep warm.

Meanwhile, cook risoni in large saucepan of boiling water, uncovered, until just tender; drain.

Serve two chicken eyeballs, olive side-up, in a pool of tomato sauce and risoni.
 
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User comments
It is a dark freezing cold day here and I came across this recipe and it brought a smile to my face. However, when reading the ingredients it sounds scrummy so I am going to make it tomorrow 30th January. Many thanks

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