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


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


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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