Chicken Meatball Pasta
Preparation and Cooking Time:
60 minutes
Serves:
5 persons
Nutritional Content (Per Serving)
Calorie: 341kcal
Carbohydrate: 41g
Protein: 19g
Fat: 11g
Ingredients A:
200g Spaghetti or Linguine
3 tablespoons olive oil (preferably Extra Virgin)
4 cloves garlic, chopped
½ (medium) onion, chopped
400g canned tomatoes, chopped
2 tablespoons tomato paste
¼ teaspoon dried mixed herbs (e.g. Basil, Oregano, Rosemary and Thyme)
Sugar, salt and ground black pepper, to taste Grated Parmesan cheese, to taste (optional)
To taste grated Parmesan cheese (optional)
Ingredients B (For chicken meatballs):
200g minced chicken breast
½ (medium) onion, chopped finely
¼ (medium) carrot, chopped finely
25g bread crumbs
1 (whole) egg, beaten
To taste salt & pepper
Method:
- Cook pasta according to the instructions on the pack. Rinse with tap water to remove excess starch and drain. Drizzle some olive oil over the pasta and mix with your fingers to prevent pasta from sticking together. Set aside.
- In a medium-sized mixing bowl, mix ingredients B evenly with a spoon. Use your palms to form into small balls of about 3cm. Place the meatballs on a large plate dusted with flour and leave to marinate for 30 minutes.
- Heat 2 tablespoons of olive oil in a non-stick frying pan and fry the meatballs until lightly brown and cooked through. Dish out and set aside.
- In a medium-sized saucepan, heat 1 tablespoon olive oil over medium heat. Fry garlic and onion for 2-3 minutes until wilted. Add in chopped tomatoes, tomato paste and mixed herbs. Add in meatballs and leave to simmer on low heat for 10-15 minutes until sauce is thickened. Season with sugar, salt and pepper.
- Divide pasta into 5 plates, ladle meatball sauce over the pasta, sprinkle with grated Parmesan cheese if desired. Serve immediately with fresh vegetable salad for a balanced meal.
Get your kids involved! Here are some tasks you can assign them:
- Mix chicken balls mixture (ingredients B) with spoon
- Form the meatballs with palms
