chicken meatball pasta recipe

Get the kids involved in making this family-friendly chicken meatball pasta recipe – it’s a tasty mid-week meal. We suggest making a double batch and freezing it for another meal.

SERVES 4

PREP + COOK TIME 50 MINUTES

You will need:

2/3 cup frozen peas

1 teaspoon finely-grated lemon rind

1/4 cup chopped fresh mint leaves

350g chicken mince

2 cloves garlic, crushed

1/2 cup dried breadcrumbs

1 egg, beaten lightly

1/3 cup ricotta

2 tablespoons olive oil

2 x 400g cans diced tomatoes

3 teaspoons balsamic vinegar

250g spaghetti

2 tablespoons fresh mint leaves, extra

1/3 cup flaked or grated parmesan

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How to make the chicken meatballs

1 Preheat the oven to 240°C. Grease and line a small, shallow roasting pan with baking paper.

2 Place peas in a medium heatproof bowl. Cover with boiling water and stand for 1 minute; drain, reserving 2 tablespoons of the water. Blend or process peas, reserved water, lemon rind and chopped mint until just combined.

3 Combine chicken, garlic, breadcrumbs and egg in a medium bowl; mix well. Stir in pea mixture and ricotta.

4 Roll level tablespoons of mixture into balls using wet hands. Place in a prepared pan and drizzle with oil. Roast meatballs for 15 minutes, turning once. Add tomatoes and vinegar; roast for a further 5 minutes or until the meatballs are cooked through and sauce is hot. Season sauce to taste.

5 Meanwhile, cook pasta in a large saucepan of boiling water until just tender. Drain.

6 Serve pasta with meatballs and sauce. Top with extra mint and parmesan.

You can freeze the meatballs raw or cooked for up to 3 months; thaw in the fridge overnight before cooking or reheating.

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SOURCEBauerSyndication.com.au/MagazineFeatures.co.za
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