Name: Chicken meatballs with tagliatelle recipe
Total time: 1 h 15 min
Yield: Serves: 4
Cuisine: Italian
Ingredients: 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

By GoodtoKnow

published 2 August 2019

in Recipes

This classy alternative to the beef meatball is light and tasty and goes well with spaghetti as well as tagliatelle.

Ingredients

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

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Method

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.

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