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Herbed chicken meatballs with spaghetti

57

  • Prep Time15 mins
  • Total Time15 mins
  • Makes4 Servings
*PLUS Cooking time: 25 minutes
Herbed chicken meatballs with spaghetti
Chatelaine Triple Tested

A twist on the classic spaghetti and meatballs, you'll love this herbed chicken variation. Top with Parmesan cheese and enjoy!

Ingredients

  • 1 slice white bread

  • 2 tbsp milk

  • 1 egg

  • 1 tsp Dijon mustard

  • 1 tsp Worcestershire sauce

  • 1 tsp dried oregano leaves

  • 3/4 tsp salt

  • 500 g ground chicken

  • 1/2 cup finely chopped chives, or 1 bunch green onions, thinly sliced

  • 1/2 cup finely chopped fresh mint, optional

  • 1/2 450-g pkg spaghetti, fusilli or rotini pasta

  • 4 garlic cloves

  • 4 plum tomatoes

  • 1/4 tsp fresh-ground black pepper

  • 1/4 cup dry red or white wine

  • 1 cup freshly grated parmesan

Instructions

  • If crust on bread is hard, cut it off and discard. Tear bread into small pieces and place in a small bowl. Add milk and mash with a fork until pasty.

  • In a large bowl, whisk egg with Dijon, Worcestershire sauce, oregano and 1/2 tsp (2mL) salt until blended. Stir in the bread mixture. Crumble in chicken. Sprinkle with 2 tbsp (30mL) each chives and mint (if using). Using your hands or a fork, work just until evenly mixed.

  • Bring a large pot of water to a boil over high head. Meanwhile, lightly coat a large frying pan with oil and set over medium heat. Slightly dampen your hands and roll meat mixture into 1 in (2.5cm) balls, adding to the oil as each is formed. Don't crowd pan. The meatballs will need to be cooked in at least 2 batches. Turn often until lightly browned, 5 to 7 minutes. Remove each to a large plate when done. Repeat with remaining meatballs, adding more oil to pan if needed.

  • While meatballs are browning, add pasta to boiling water and cook according to package directions until al dente, 7 to 9 minutes. Mince garlic and chop tomatoes. When all meatballs are removed from pan, add garlic, tomatoes and 1/4 tsp (1mL) each salt and pepper. Stir frequently until tomatoes start to break down, 2 to 3 minutes. Pour in wine. Scrape up and stir in any brown bits from pan bottom. Cook, uncovered and stirring occasionally, until tomatoes become saucy, about 4 minutes. Add meatballs. Cover and stir often until they are cooked through, 2 to 4 more minutes.

  • Drain cooked pasta, then stir, along with parmesan, into tomato-meatball mixture. Serve in individual bowls sprinkled with remaining herbs.


Nutrition (per serving)

Calories 582, Protein 41g, Carbohydrates 52g, Fat 22g, Fibre 4g, Sodium 382mg.

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