|400 g||pasta — tagliatelle, cooked and drained|
|350 g||chicken mince|
|1/2||onion — small, chopped|
|3 Tbs||fresh sage — chopped|
|1||eggs — beaten|
|1/2 tsp||celery salt|
|lemon — zested|
|sea salt and white pepper|
|canola oil — for frying|
|1/2 cup||wine — white|
|1/2 cup||stock — chicken|
|1/2 cup||parmesan cheese — grated|
In a bowl, mix together the chicken mince, onion, sage, egg, celery salt, breadcrumbs, lemon zest, salt and pepper. Once mixed, roll into balls and place on a lined baking tray in the fridge for 10 minutes.
Heat oil in a pan; fry meatballs until golden brown on all sides and cooked through. Remove, drain on paper towel.
Add wine, chicken stock and cream to a pan and simmer until sauce has thickened and reduced. Return meatballs to pan and heat through. Add the pasta to the sauce, garnish with rocket and Parmesan and serve immediately.