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.