Spaghetti with chicken meatballs
| Recipe By: | Phillippa Cheifitz |
| Serves: | 6 |
| Cooking Time: | 40 minutes |
| Prep Time: | 30 minutes |
Ingredients
- 500 g chicken mince
- 250g streaky or back bacon, finely chopped
- 250ml Parmesan, grated, plus extra for sprinkling
- 4 garlic cloves, finely chopped
- 6 sprigs fresh thyme
- 1 large free-range egg, at room temperature
- a pinch sea salt, plus extra to taste
- black pepper, ground
- 2 cups breadcrumbs, two days old
- flour, for dusting
- olive oil
- 500g spaghetti, cooked until al dente, for serving
- 3 onion, diced
- 4 garlic cloves, finely chopped
- 6 sprigs fresh thyme
- 2 Tbsp roasted red pepper pesto
- 2 410g tins chopped and peeled tomatoes
- 1/4 cup fresh parsley,finely chopped
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Combine the chicken, bacon, Parmesan, 1 tsp of garlic, 1 tsp of thyme with the egg and seasoning. Gradually mix in the breadcrumbs.
- Roll the mixture into balls, about 4cm in diameter and dust each in flour.
- Sear in a little olive oil until browned, then transfer, along with the pan juices, to a saucepan.
- Add the red-pepper sauce (see below), cover and simmer for 2 minutes over a low heat.
- Serve immediately spooned over the hot pasta, sprinkled with a little grated Parmesan.
To make the roast red-pepper sauce:
- Soften the onion and 1 tsp of garlic in a little olive oil.
- Add 1 1/2 tsp of thyme and the pesto, and cook for 5 minutes.
- Add the tomatoes and season.
- Reduce the heat and simmer for 15 minutes, stirring occasionally.
- Stir in the fresh parsley.
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