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.
Ingredients
1 | Onion, finely diced |
500 g | Chicken mince |
2 Tbsp | Fresh herbs, chopped, such as thyme, parsley, rosemary |
1 tsp | Lemon |
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 |
½ cup | Water |
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.