Chicken meatballs with tagliatelle recipe

Click to rate
(122 ratings)
Sending your rating
serves: 4
Skill: medium

Nutrition per portion

Calories 580 kCal 29%
  • We earn a commission for products purchased through some links in this article.
  • This classy alternative to the beef meatball is light and tasty and goes well with spaghetti as well as tagliatelle.


    • 400g (14oz) chicken mince
    • 50g (2oz) fresh white breadcrumbs
    • 1 onion, finely chopped
    • 2tsp dried mixed herbs
    • 2tsp Worcestershire sauce
    • 1 medium egg
    • 2tbsp flour
    • 1tbsp (15ml) olive oil
    • 1 garlic clove, crushed
    • 400g can chopped tomatoes
    • 2tbsp (30ml) tomato purée
    • 1tsp sugar
    • Few fresh basil leaves
    • 350g (12oz) tagliatelle pasta


    • Place the chicken mince, breadcrumbs, half the onion, mixed herbs, Worcestershire sauce and egg in a food processor and blend until smooth. Alternatively, place the ingredients in a large bowl and mix thoroughly with clean hands. Season well with salt and black pepper.

    • Shape into 24 meatballs and roll each meatball in flour. Heat the oil in a large, deep frying pan and fry the meatballs over a high heat until browned all over. Remove with a slotted spoon and set aside.

    • Add garlic and rest of the onion to the pan and fry for 5 mins, then add tomatoes, purée, sugar, basil leaves and 150ml (

      ¼ pt) water. Bring to the boil, then reduce the heat and return the meatballs to the pan. Simmer for 20-25 mins until the meatballs are cooked and the sauce has thickened.

    • Meanwhile, cook the tagliatelle in a large pan of boiling salted water for 8-10 mins until just tender. Drain well and divide between 4 shallow bowls. Top with the meatballs and sauce.

    Click to rate
    (122 ratings)
    Sending your rating

    Related Recipes