CHICKEN MEATBALLS

This twist on the classic spaghetti and meatballs is sure to be a hit with the whole family.

Method

Pre heat oven to 180 degrees.

Heat oil in a large pan. Add ½ the garlic and ½ the onion and sauté for 3-4 minutes until translucent. Add tomatoes, rinse out cans with ½ cup water and add to the pan. Add the dried basil and simmer for 20 minutes. Season to taste.

Place remaining onion, garlic, chicken mince, panko crumbs, grated parmesan, Italian parsley, egg, ½ tsp flaky salt and ¼ tsp freshly ground black pepper in a bowl and mix well. Scoop up a tablespoon of mixture at a time, roll into a ball and place on a lined baking tray. Spray the balls with olive oil and bake in the oven for 25 minutes.

Cook pasta in a large pot of salted boiling water. Drain and return pasta to the same pot. Add tomato pasta sauce, toss and place on serving dish.

Top with meatballs, garnish with the fresh basil and shaved parmesan and serve.

Ingredients

600g chicken mince

2 onions, finely diced

4 cloves garlic, crushed

1 cup panko crumb*

½ cup grated parmesan*

½ cup Italian parsley, chopped

1 egg, lightly beaten

2 400g cans crushed tomatoes*

2 tsp dried basil*

300g spaghetti

½ cup fresh basil

½ cup shaved parmesan*

Flaky salt*

Freshly ground pepper*

Olive oil*

 

*may not be included in your Market Box