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Chicken Meatballs Spaghetti

 INGREDIENTS:

  1. Chicken Mince 500 grams
  2. Bread Slices 3-4 (edges trimmed)
  3. Garlic Cloves 4-5 minced
  4. Chili Flakes 1/2 tsp
  5. Mixed Herbs 1 tsp 
  6. Cheese 2-3 tbsp grated (parmesan or processed)
  7. Salt and Black Pepper to taste
  8. Cream 2 tbsp for moistness
  9. Oil for frying the meatballs
  10. Spaghetti 250 grams (boiled in salted water until al dente, and drained)  

FOR THE SAUCE:

  1. Red chili sauce 1 tbsp
  2. Tomatoes 4 pureed
  3. Tomato Sauce 1-2 tbsp
  4. Chili Flakes 1 tsp
  5. Oregano or Parsley 1 tsp
  6. Sugar 1/2 tsp
  7. Salt and Pepper to taste
  8. Onion 1 medium, finely chopped
  9. Garlic Cloves 4-5 minced
  10. Oil 2 tbsp

METHOD:

Serving Size: 4-5

Soak the bread slices in 2-3 tbsp milk or water. Then squeeze out the excess liquid.


In a bowl, mix together the chicken mince, garlic, soaked bread slices, cheese, herbs, chili flakes, cream, 1 tbsp of oil, salt, and pepper.

Mix gently until just combined, as overmixing can cause the meatballs to become dense. Shape into small balls.



Divide the mixture into 1-inch meatballs and bake in a preheated oven for 20 minutes, or until the meatballs are golden and cooked through. Remove and set aside.


Alternatively, you can deep-fry or shallow fry the meatballs. 


Heat oil in a pan and saute onion and garlic until fragrant. 

Add the tomato puree, chili flakes, oregano, sugar, salt, and pepper. Simmer for 10-12 minutes or until the sauce has thickened.


Stir in red chili sauce and tomato sauce and cook for 1 more minute.


Add the meatballs to the sauce and simmer for 6-8 minutes. 

Add the spaghetti and toss to coat with the sauce, adding a little reserved pasta water if the sauce gets too thick. 

Top with freshly chopped basil or coriander leaves, and serve with garlic bread, focaccia, or cheesy breadsticks, paired with a fresh side salad.






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