Chicken Meatballs in Tomato Sauce with Spaghetti

Make chicken meatballs in tomato sauce with spaghetti, from the first ingredient to the finished dish.

INGREDIENTS | Makes 2 servings
360 g Chicken breast mince (Weighed raw.)
30 g Panko breadcrumbs
1 large, about 55 g Egg
80 g Onion (Grated rather than chopped so it disappears into the meatball and keeps it moist.)
2 cloves, about 6 g Garlic
400 g Passata
110 g Pasta (For two. Fifty-five grams dry each is a modest portion and the meatballs are doing the filling. Dry weight. Cooked, it is about 2.2 times heavier.)
20 g Parmesan
8 g Olive oil
A pinch Dried oregano
A handful, torn Fresh basil
To taste Salt
Ingredient notes on the recipe page.

METHOD
1. Mix the mince with the breadcrumbs, egg, grated onion, one clove of garlic, oregano and a teaspoon of salt. Roll into twelve balls with wet hands.
2. Brown the meatballs in the oil in a wide pan over a medium-high heat for six minutes, turning them so every side colours.
3. Add the second clove of garlic, pour in the passata, season and simmer uncovered for fifteen minutes until the sauce is thick and the meatballs are firm all the way through.
4. Cook the spaghetti in salted water, drain, and serve under the meatballs with the parmesan and basil.

Contains gluten cereals, milk and eggs.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/chicken-meatballs-spaghetti

AI-generated images illustrating the recipe.

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