Mince Chicken Balls, Saucy Spaghetti Pasta - Seriously Delicious

Submitted by amanda l b

"This is seriously good comfort food and a fantastic alternative to the perennial favourite 'spag bol'. I copied it out of an Australian Womens Weekly recipe book years ago . Although the original suggested wholemeal spaghetti, any spaghetti, fettuccine, penne, fussili etc can be used. The recipe also says bottled pasta sauce, but I make my own by cooking onions and garlic in oil for 5 minutes, adding 1 can of chopped tomatoes and 1 cup of chicken stock. Simmer for about 10 mins and then puree - add more stock and tomotoes as needed. Note that you'll need to have 1 cup cooked rice for the recipe."

 

• Ready In: 1hr 45mins
• Ingredients: 12
• Serves: 4-6

ingredients

• 1⁄3 cup rice
• 1 kg chicken breast fillet, skin removed and minced
• 1 medium onion, finely chopped
• 1⁄4 cup grated parmesan cheese
• 1⁄2 cup stale breadcrumbs
• 1 tablespoon fresh basil, chopped
• 20 ml olive cooking spray
• 2 medium onions, chopped extra
• 500 g spaghetti
• 1 1⁄2 cups chicken stock
• 2 (500 ml) bottles pasta sauce
• 1 tablespoon chopped parsley

directions

1. Add rice to a saucepan of boiling water and cook for 15-20 minutes, or as per rice packet instructions. Drain and rinse with cold running water.
2. In a bowl, combine the minced chicken, 1 chopped onion, parmesan, breadcrumbs, cooked rice and basil. Roll rounded tablespoons of the mixture into balls and place on a tray. Cover and refrigerate for 1 hour.
3. Coat a large frypan with the oil spray, add the extra 2 chopped onions and 1/4 cup of the chicken stock, stirring until the onions are soft.
4. Add the chicken balls to the pan, and cook - covered - for 10 minutes.
5. While the chicken balls are cooking, add the pasta to a large pot of boiling water and boil uncovered until 'al dente' (just tender) - or as per the pasta packet instructions. Drain and set aside.
6. Add the remaining stock and pasta sauce to the cooking chicken balls and simmer - covered - for a further 5 minutes.
7. Add the chopped parsley to the pan and simmer - uncovered - for another 10 minutes.
8. Serve the chicken balls and sauce over the pasta, and sprinkle with extra parmesan and parsley, if desired.

Reviews

[katie83]

What a nice change from plain old meatballs!! Thanks for posting, the chicken mince seems to stay together much nicer than regular beef mince. I think next time I may add a dash or to of worstishire sauce, just for a little kick- purely personal preference. These were lovely and the kids gobbled them up!! It made heaps. Very impressed. a definate keeper.