Chicken and Olive Meatballs

• 500g lean chicken mince Whole Foods 1 lb For $3.99 thru 02/09
• 125g PHILADELPHIA Spreadable Cream Cheese, softened
• 1 onion, finely chopped King Sooper's 1 lb For $0.99 thru 02/09
• 2 cloves garlic, crushed
• 1 egg
• 2 cups fresh breadcrumbs
• 1/2 cup stuffed green olives, finely chopped
• 1 tablespoon finely chopped oregano leaves
• salt and pepper, to taste
• 1 tablespoon oil
• 800g can chopped tomatoes Safeway 1 lb For $1.29 thru 02/09
• 2 cups chicken stock
• 1 teaspoon sugar
• salad, to serve

1. Mix together the chicken mince, Philly*, onion, garlic, egg, breadcrumbs, olives, oregano and seasonings in a large bowl until well combined.
2. Shape mixture into 24 balls.
3. Heat oil in a large non-stick frying pan over medium-high heat.
4. Cook the meatballs in 2 batches, for 5 minutes each or until browned.
5. Return meatballs to pan along with tomatoes, stock and sugar.
6. Bring to boil, then simmer, uncovered, for 15-20 minutes.
7. Spoon the meatballs onto serving plates and drizzle with sauce.
8. Serve immediately with salad.

philadelphia, onion, garlic, egg, fresh breadcrumbs, green olives, oregano, salt, oil, tomatoes, chicken stock, sugar, salad

Taken from www.kraftrecipes.com/recipes/chicken-olive-meatballs-104449.aspx (may not work)