- Mix the chicken mince, breadcrumbs and egg in a bowl. Season with the rosemary, parsley and salt. Shape into small 2.5cm balls (wet your hands a little to help shaping them, kids love to help with this process).
- Cook the meatballs in a 25cm non-stick skillet over medium high heat with 30ml of olive oil, for about 10 minutes.
- Turn them once or twice. You can also bake the meatballs in a 180ºC (or 160ºC for fan forced oven) preheated oven for about 20 minutes.