These meatballs have a delicious, light summery taste, ideal for a quick mid-week meal. Serve with shaved parmesan and a green salad or blanched beans. You could make these with pork mince as well.
|1||Onion, finely diced|
|500 g||Chicken mince|
|2 Tbsp||Fresh herbs, chopped, such as thyme, parsley, rosemary|
|½ tsp||Celery salt|
|¼ cup||Panko breadcrumbs|
|¼ cup||Olive oil, plus 2 tbsp for saute|
|1||Garlic clove, crushed|
|½||Red capsicums, finely diced|
|½||Yellow capsicums, finely diced|
|¼ cup||White wine|
|400 g||Canned tomatoes, peeled and chopped|
|2 Tbsp||Tomato paste|
|1 to taste||Salt and pepper|
|1 packet||Spaghetti, allow 75-100g per person|
|1 to serve||Parmesan cheese|
|1 to serve||Fresh thyme|
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- Combine half the onion with the chicken mince, herbs, lemon, salt and breadcrumbs and mix well. Roll into walnut- sized balls and chill until ready to cook.
- Heat 2 tablespoons of oil in a medium saucepan and saute remaining onion, garlic and diced peppers. Saute for 4-5 minutes until softened but not coloured. Add the wine, water, tomatoes, paste and season well, then simmer for 5 minutes.
- Heat remaining oil in a large frying pan and cook meatballs over a medium-low heat until lightly golden brown on all sides. Drain off any excess oil and add the tomato sauce to the meatballs. Nestle them into a single layer and cook gently for 8-10 minutes until they are cooked through.
- Serve meatballs over hot pasta with shaved parmesan and cracked pepper. Garnish with fresh thyme.