|500 g||chicken mince|
|2||garlic — cloves, crushed|
|1||lemon — zest only|
|2 ml||dried chilli flakes|
|fresh parsley — chopped|
|salt and freshly ground black pepper|
|250 ml||stock — chicken|
|350 g||pasta — spaghetti|
1. Combine the chicken mince with the breadcrumbs, raisins, garlic, lemon zest, chilli flakes, parsley, salt and pepper. Shape into 20 meatballs.
2. Heat the oil in a frying pan and cook the meatballs for 4 minutes, turning and until golden on all sides. Add the stock and simmer for 5 minutes. Set aside.
3. Cook the pasta according to the packet instruction. Drain, add to the pan, stir and serve.