Chicken Meatballs
INGREDIENTS
For the meatballs:
2 tablespoon olive oil
1 onion
½ courgette
2 garlic cloves
2 teaspoon finely chopped fresh
thyme leaves
2 chicken breasts
1 free-range egg
For the sauce:
1 tbsp olive oil
1 onion
1 red pepper
3 garlic cloves
1 teaspoon paprika
400g passata
200g wholemeal spaghetti
Parmesan, grated
METHOD
For the meatballs, place a large frying pan over a medium heat.
Grate the courgette and dice the garlic.
Add 1 tablespoon of oil and fry the onion, courgette, garlic and thyme for around 5 minutes.
Remove from the heat and allow to cool before placing the mixture in a food processor.
Dice the chicken
Add the chicken, egg and blend it for about 1 minute, or until the chicken is minced and you can easily shape the mixture into small balls. It should make about 24 meatballs.
Leave the meatballs in the fridge for about 30 minutes to bind
To make the red pepper sauce, dice the onion, pepper and garlic.
Place a saucepan over a medium heat, add the oil and fry the onion, red pepper, garlic and paprika for 3-4 minutes to soften them.
Add the passata and simmer for 30-40 minutes until well-reduced.
Cook the spaghetti according to the packet instructions.
Meanwhile, place a large frying pan over a medium heat, add 1 tablespoon of oil and fry the meatballs for around 10 minutes until they are nicely browned and cooked through.
Drain the spaghetti and place on a large serving dish. Pile the meatballs on top, with the red pepper sauce
Scatter on some grated parmesan