Chicken Meatballs with Pasta
A favourite for all the family! These tasty chicken meatballs will leave the dinner table with empty plates, guaranteed.
- 25 Mins
- Moderate
- 5 Servings
Ingredients
Chicken 500 g
Pasta 450 g
Eggs 100 g
Cheese 150 g
Breadcrumbs 50 g
Parsley 20 g
Whole Milk 15 ml
Ketchup 15 g
Parmesan 100g
Salt 3 g
Pepper 3 g
Olive Oil 25 ml
Chicken Stock 10 g
Basil 10 g
Instructions
1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender (approx 8-10 minutes), stirring occasionally.
2. In a medium bowl, stir together the bread crumbs, parsley, eggs, milk, ketchup, cheese, and the salt and pepper. Add the chicken and gently stir to combine.
3. Using a melon baller (or a teaspoon measure), form the chicken mixture into 3/4-inch pieces. With damp hands, roll the chicken pieces into mini meatballs.
4. In a large (14-inch) skillet, heat the oil over medium-high heat. Working in batches, add the meatballs and cook without moving until brown on the bottom, about 2 minutes.
5. Turn the meatballs over and brown the other side, about 2 minutes longer. Add the chicken stock and tomatoes. Bring to a boil.
6. Reduce heat to low and simmer until tomatoes are soft and meatballs are cooked through, about 5 minutes. Drain the pasta, reserving about 1 cup of the pasta water.
7. Transfer pasta to a large serving bowl and add the Parmesan. Add the meatball mixture and 1/2 cup of the basil. Gently toss to combine. Garnish with the chopped basil.
