Quick spaghetti and chicken meatballs

This beautiful recipe comes together with a good dowsing of Parmesan.
 
chicken recipes

Recipe from: 05 February 2013
Preparation time: 10 min
Cooking time: 20 min
 
 

Ingredients

 
  • 500
    g
    chicken mince
  • 1/2
    onion - finely chopped
  • 2
    Tbs
    chopped fresh basil
  • 1
    tsp
    freshly ground black pepper
  • 1
    tsp
    salt
  • 1
    egg - lightly beaten
  • For the sauce:
  • 2
    Tbs
    olive oil
  • 1
    large or 2 small cloves garlic - peeled and chopped
  • 1
    tsp
    dried chilli flakes or 1 fresh
  • chilli, de-seeded and finely chopped
  • 1/2
    Tbs
    balsamic vinegar
  • 1
    can
    chopped - peeled tomatoes
  • 2
    Tbs
    tomato sauce
  • 1
    Tbs
    chutney (or 2 tsp sugar)
  • 1/2
    cup
    chicken stock
  • 2
    Tbs
    roughly chopped fresh basil, for serving
  • Salt and freshly ground black pepper to taste
  • Parmesan cheese - for serving
Servings: Change Serving
 
 

Method

 
In a large bowl mix together the minced meat, onion, herbs and egg and then roll into golf-ball sized meatballs. If you find your mixture far too wet, add in 1-2 Tbsp flour.

If you have time, refrigerate the meatballs again at this point for up to 15 minutes so that they are nice and firm.

In a large pan on high heat, add 1-2 Tbsp olive oil and fry the meatballs in two batches, for about 3 minutes on each side, or until well browned on all sides.

Return all meatballs to the pan, turn the heat down to medium-low, add in the garlic and chilli and fry gently for another minute. Then add in the balsamic vinegar, tomatoes, tomato sauce, chutney/sugar and stock.

Leave to simmer for a further 10 minutes while you prepare the pasta according to packet instructions. Check the sauce for seasoning before serving as soon as the pasta is ready, and scatter over the fresh basil and Parmesan shavings.

Reprinted with permission of Sarah Graham. To see more recipes, click here.


 
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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